Baked Tuna Rigatoni with Peas and Corn
This is a very simple dish to make, and perfect if you want a baked pasta dinner with tuna and vegetables too. Rigatoni is suggested for this recipe, although you could use penne since the 2 are very similar. Fresh peas and corn would also work, but it is quicker and simpler to use the frozen kind, so most people would choose to use that. Onion and garlic feature in this dish as well, and it has cheese and breadcrumbs on top which turn golden brown when you bake the dish.
This is the kind of dish you could serve to the whole family, since it is creamy enough to appeal to even the youngest member of the family, and the bright green and yellow of the peas and corn also add to the visual appeal and make everyone want to grab a fork and get started on this right away. It can be served just by itself or with a side dish of some kind, perhaps garlic bread, a mixed leaf salad, or even some sautéed green asparagus or broccoli.
Baked pasta recipes are good all year round, and this would be just as good during the summer as during the winter, although the cooler months are usually when we tend to crave such dishes more. It is worth keeping pasta and cans of tuna in the pantry and frozen vegetables in the freezer, and then as long as you have the sauce ingredients you can throw this together whenever the family requests it.
- 2½ cups dried rigatoni pasta
- 2 minced garlic cloves
- ¼ cup all-purpose flour
- 1½ cups frozen mixed peas and corn
- 14 oz can tuna, drained and flaked
- 1 cup fresh white breadcrumbs
- 2 teaspoons olive oil
- ½ diced yellow onion
- 2½ cups evaporated milk
- 1 cup shredded mozzarella
- ½ cup grated cheddar
- Salt and black pepper, to taste
- Chopped fresh parsley, for garnish
- Preheat the oven to 350 degrees F.
- Cook the pasta, following the directions on the package.
- Drain and return to the pan.
- Heat the oil in a skillet over a medium heat.
- Sauté the onion and garlic in there for 3 minutes or until tender.
- Stir the tuna, peas and corn into the pasta, and grind in some salt and black pepper.
- Toss well to mix.
- Stir in the milk, then pour the mixture into an ovenproof dish.
- Sprinkle the breadcrumbs, mozzarella and cheddar on top.
- Bake for 30 minutes or until the cheese is golden brown.
- Sprinkle with parsley and serve.
This dish is both easy to make and irresistible to eat. Evaporated milk is used in this recipe rather than heavy cream, so you still get the comfort food flavor and texture without using a high-fat ingredient like heavy cream. You can see the tuna, peas and corn in the recipe, as well as the rigatoni pasta which is very similar to penne, and you could use penne if you wanted. You can also see that some of the pasta is golden brown, and that is the cheese and breadcrumb topping. Sprinkle on some fresh parsley and this lovely dish is all ready to serve.
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