Weekly Healthy Recipe
"Healthified" Tuna and Rigatoni Bake
72% less sat fat • 43% less cholesterol than the original recipe—see the comparison. Freshen up tuna-noodle casserole with a lightened lemon, dill, and mustard sauce and a crunchy crouton topper. Rigatoni replaces traditional noodles for a new look as well.
Prep Time:30 min
Start to Finish:55 min
makes:4 servings
2 cups dried rigatoni or penne pasta (6 ounces)
1 cup coarsely chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
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)
1. Preheat oven to 375ºF. Grease a 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain.
2. In a medium saucepan, cook celery, onion, and garlic in hot oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth all at once. Cook and stir until thickened and bubbly, whisking to remove any lumps. Stir in tuna and pasta. Transfer to prepared baking dish.
3. In a small bowl, stir together croutons and melted butter. Sprinkle on tuna mixture. Bake, covered, for 15 minutes. Uncover and top with lemon slices. Bake, uncovered, 5 minutes more or until heated through. Let stand for 5 minutes before serving. Sprinkle with capers and dill sprigs, if desired.
Nutritional Information
1 cup: Calories 410 (Calories from Fat 110); Total Fat 12g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 40mg; Sodium 860mg; Total Carbohydrate 46g (Dietary Fiber 3g, Sugars 3g); Protein 29g Percent Daily Value*: Vitamin A 8%; Vitamin C 30%; Calcium 6%; Iron 20% Exchanges: 3 Starch; 0 Other Carbohydrate; 0 Vegetable; 3 Lean Meat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.