Time 55m Yield 4 Number Of Ingredients 17 Steps:
Preheat oven to 375° F. Grease a 1 1/2-quart baking dish; set aside. Cook pasta according to package directions; drain. 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. 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.
Time 45m Yield 4 Number Of Ingredients 9 Steps:
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss pasta with 1 tablespoon olive oil. Preheat the oven to 350 degrees F (175 degrees C). Grease an ovenproof baking dish. While penne is cooking, melt butter in a large saucepan over medium heat. Add onion and cook, stirring often, until soft and translucent, about 5 minutes. Add tuna and cook for 2 minutes. Pour heavy cream over tuna and season with salt, pepper, and nutmeg. Add penne and toss well. Transfer to the prepared baking dish and cover with Parmesan cheese. Bake in the preheated oven until the top is golden brown, 15 to 20 minutes.
Time 45m Yield 3 servings. Number Of Ingredients 6 Steps:
Cook pasta according to package directions. Meanwhile, crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and mushrooms. Drain pasta; add to sausage mixture., Transfer to a 1-qt. baking dish coated with cooking spray. Top with cheese and pepperoni. Cover and bake at 350° for 25-30 minutes or until heated through.
Time 1h50m Yield 6 serving(s) Number Of Ingredients 14 Steps:
Cook Pasta in lightly salted boiling water for 15 minutes until"al dente". Drain and keep warm. Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft. Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly. For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time. Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time. Stir in 2 ozs of parmesan. and remove from heat. 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. Continue layering sauces andpasta,finishing with cheese sauce. Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden. Sprinkle with a little fresh thyme and serve hot.
Time 30m Yield 5 Number Of Ingredients 7 Steps:
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot. Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
Time 35m Yield 4 serving(s) Number Of Ingredients 10 Steps:
Heat two tablespoons of olive oil in a heavy-bottomed pan and cook the onion, chilli, cinnamon and basil stalks on a medium low heat for 5 to 7 minutes until the onion has softened. Increase the heat to medium high and add the tomatoes, tuna and a good pinch of salt. Break the tomatoes up, then bring to a boil and simmer for 20 minutes. Taste for seasoning. Meanwhile cook the rigatoni in a pan of salted boiling water per the package instructions. When al dente, drain the pasta in a colander, reserving some of the cooking water. Toss the pasta into the sauce with the roughly torn basil leaves, a tablespoon of olive oil, the lemon zest, lemon juice and the Parmesan and mix together. Loosen the pasta with a little of the reserved cooking water if needed. Check the seasoning and devour immediately.
Time 50m Number Of Ingredients 8 Steps:
Heat oven to 180C/fan 160C/gas 4. Boil 600g rigatoni for 2 mins less time than stated on the pack. To make the sauce, melt 50g butter in a saucepan and stir in 50g plain flour. Cook for 1 min, then gradually stir in 600ml milk to make a thick white sauce. Remove from the heat and stir in all but a handful of the 250g grated cheddar. Drain the pasta, mix with the white sauce, two 160g drained cans tuna, one 330g drained can sweetcorn and a large handful of chopped parsley, then season. Transfer to a baking dish and top with the rest of the grated cheddar. Bake for 15-20 mins until the cheese on top is golden and starting to brown.
Time 50m Yield 6 servings. Number Of Ingredients 8 Steps:
Cook noodles according to package directions. Meanwhile, in a large bowl, combine the milk, tuna, soups, cheese and chiles. Drain noodles; gently stir into tuna mixture., Transfer to an ungreased 13x9-in. baking dish. Sprinkle with tortilla chips. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
