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Skinny Tuna and Rigatoni Bake

Prep 30 min
Total 55 min
Servings 4

72% less sat fat • 43% less cholesterol than the original recipe. 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. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Make with

Gold Medal Flour

Ingredients

cups dried rigatoni or penne pasta (6 ounces)

cup coarsely chopped celery

1/4

cup chopped onion

cloves garlic, minced

tablespoon olive oil

1/4

cup Gold Medal™ all-purpose flour

tablespoons Dijon-style mustard

tablespoon snipped fresh dill or 1 teaspoon dried dill

teaspoon finely shredded lemon peel

1/4

teaspoon black pepper

cups Progresso™ reduced-sodium chicken broth

cans (5.5 oz) chunk light tuna (water-pack), drained

1/2

cup finely crushed herb-seasoned croutons

tablespoons butter, melted

small lemon, thinly sliced

tablespoon capers (optional)

Fresh dill sprigs (optional)

Steps

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1

Preheat oven to 375º F. 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.