Rigatoni - Tuna Pasta Bake
2017-04-06 17:32:02
Serves 6
An update to an all time favorite; the Tuna Noodle Casserole.
Ingredients
- 12 ounces rigatoni pasta
- 3 tablespoons unsalted butter
- 1 cup piquillo peppers, sliced
- 1 cup fresh peas, blanched (or frozen)
- 2 tablespoons flour
- 3 cups milk
- 2/3 cup shredded Manchego cheese
- 1/2 cup fresh Parmesan cheese, grated
- 2 cans 6-ounce tuna packed in water, drained and flaked
- Kosher salt and freshly ground pepper
- 1/2 cup kettle potato chips, broken into small pieces (I used truffle flavor!)
Instructions
- Preheat the oven to 450°. Cook the rigatoni pasta in a large pot of boiling, salted water until al dente. Drain and set aside.
- In a large saucepan, melt 3 tablespoons butter. Mix in the flour and cook, stirring for 1 minute. Slowly add the milk, whisking and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened, about 3 minutes.
- Add the pasta, peas, piquillo peppers, Manchego and Parmesan cheeses and flaked tuna and stir to mix. Season generously with salt and pepper.
- Transfer the mixture to a baking dish and scatter the broken potato chips over the top. Bake for 10-15 minutes or until bubbling and golden on top. Serve immediately.
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