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Skinny Tuna and Rigatoni Bake
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Prep Time:
30 minutes
Total Time:
55 minutes
Lightened tuna noodle casserole with lemon-dill-mustard sauce, crunchy crouton topping, and rigatoni noodles for a modern twist. Reduced saturated fat and cholesterol compared to traditional recipe.
Ingredients:
  • 2 cups dried rigatoni or penne pasta (6 ounces)
  • 1 cup coarsely chopped celery
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup Gold Medal™ all-purpose flour
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
  • 1 teaspoon finely shredded lemon peel
  • 1/4 teaspoon black pepper
  • 2 cups Progresso™ reduced-sodium chicken broth
  • 2 cans (5.5 oz) chunk light tuna (water-pack), drained
  • 1/2 cup finely crushed herb-seasoned croutons
  • 2 tablespoons butter, melted
  • 1 small lemon, thinly sliced
  • 1 tablespoon capers (optional)
  • Fresh dill sprigs (optional)
Instructions:
  • Preheat your oven to 375°F. Grease a 1 1/2-quart baking dish, then cook the pasta as directed on the package and drain it.
  • Cook tender celery, onion, and garlic in oil in a saucepan. Add flour, mustard, dill, lemon peel, and pepper. Pour in broth and thicken mixture until creamy. Mix in tuna and pasta, then transfer to a baking dish.
  • Combine croutons and melted butter, then layer over the tuna mixture. Bake covered for 15 minutes, then top with lemon slices. Bake uncovered for 5 more minutes until heated through. Rest for 5 minutes before serving, then garnish with capers and dill sprigs, if desired.

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