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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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I often make this when both my sons have friends staying over for the weekend I like to make something in advance that I can pop in the oven ,it has to be filling as these young boys have hollow legs. I serve this with some grilled tomatoes drizzled with a little balsmaic vinegar.and lots of crusty Italian bread. Ingredients:
8 ounces rigatoni pasta |
2 tablespoons olive oil |
1 onion, finely diced |
2 cloves garlic, crushed with a litle salt |
1/4 teaspoon ground turmeric |
1 bay leaf |
1 (14 ounce) can chopped tomatoes with herbs |
1 tablespoon tomato puree |
1 (14 ounce) can tuna in water, drained |
2 ounces butter |
2 ounces flour |
1 pint milk |
3 ounces parmesan cheese, grated |
fresh thyme (to garnish) |
Directions:
1. Cook Pasta in lightly salted boiling water for 15 minutes until al dente .
2. Drain and keep warm.
3. Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft.
4. Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly.
5. For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time.
6. Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time.
7. Stir in 2 ozs of parmesan.
8. and remove from heat.
9. Layer 1/3 of the pasta in a 3 pt ovenproof dish (lightly sprayed with non-stick spray.) spoon a 1/3 of the tuna sauce over and then a layer of the cheese sauce.
10. Continue layering sauces andpasta,finishing with cheese sauce.
11. Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden.
12. Sprinkle with a little fresh thyme and serve hot.
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