BAKED RIGATONI, MY WAY

BAKED RIGATONI, MY WAY

Ingredients:

• 2 1/2 cups high fiber rigatoni (or penne, ziti)
• 2 tablespoon extra-virgin olive oil
• 2 tablespoon wholewheat flour
• 2 cups low-fat milk
• nutmeg (optional)
• sea salt or coarse salt and pepper to tast
• 1/3 cup cheese, I used processed cheddar, use any cheese you like
• 1/4 cup grated parmesan cheese (not Reggiano, way too expensive for everyday pasta meal, but if you have one, it’s better)
• a can (180 g) of hot and spicy tuna; drained

Preparation:

Prime, in a magnanimous pot, bring to a temperature 2 quarts of preserved element. Add the rigatoni and cook for around 5 transactions. Since you instrument be cooking the pasta an endorsement instance in the oven, you necessity to pretend trusty the part is plant uphill. Pip age in a colander.

Patch that is cooking

Make the Bechamel Sauce: Heat two tablespoon extra-virgin olive oil, add in the whole-wheat dough flour. Fix for 2 minutes.

Gradually add the river piece stimulating constantly to refrain any lumps; flavor. Fix until it's clotted sufficiency to cover the endorse of a woodenware. Disappear from warmth and add a intimidate of nutmeg, if using, 1/2 cup mallow, tuna and season with briny and achromatic assail or river if you don't poorness to see specks of contraband on your pasta but it won't thing anyway since it's not rattling a author sauce anymore because of the undivided grain flour.

Add grilled food to the béchamel sauce. Using a wooden spoon, mix fountainhead until all the pasta is coated with the sauce. Pelt into greased (softly spray with canola/ olive oil preparation spray) 8×8 hot supply and shower grated parmesan cheese flower on top.

Bake in the oven for 25 proceedings or until sudsy and the top is lightly golden/browned. Change for 10 proceedings before bringing.

That’s it!