This family favourite comes together in only 35 minutes, perfect for a quick weeknight dinner.
- Prep time 35 minutes
- Total time 35 minutes
- Portion size 8 servings
- 450 g rigatoni
- 1 pkg (140 g) baby kale mix
- 2 tablespoons unsalted butter
- Half onion , diced
- 2 stalks celery , diced
- 3 cloves garlic , finely grated or pressed
- 2 teaspoons dried thyme
- 4 tablespoons all-purpose flour
- 3 3/4 cups 2% milk
- 1/2 teaspoon each salt and pepper
- 2 cans (each 160 g) oil-packed tuna , drained
- 1 pkg (320 g) shredded Italian cheese blend (about 3 cups)
- 1 cup crushed potato chips
Spray 13- x 9-inch baking dish. In large saucepan of boiling water, cook pasta for 2 to 3 minutes longer than package directions. Reserving ½ cup of the cooking liquid, drain. Return pasta to saucepan; add kale. Let stand for 2 minutes; toss to combine. Set aside.
Meanwhile, in separate large saucepan, melt butter over medium-high heat; sauté onion and celery, stirring frequently, until onion is softened, about 4 minutes. Add garlic and thyme; cook, stirring, for 30 seconds. Sprinkle in flour; stir, scraping bottom of pan, just until combined. Add milk, salt and pepper; cook, stirring constantly and scraping bottom of pan, until sauce is thick enough to coat back of spoon, 7 to 8 minutes.
Preheat broiler to high. Stir reserved cooking liquid, sauce, tuna and 2 cups of the cheese into pasta mixture. Scrape into prepared dish; sprinkle with remaining cheese. Broil until cheese is golden and bubbly, 30 seconds to 1 minute. Top with potato chips.
Test Kitchen Tip: Cooking the pasta for longer will keep the noodles from soaking up the sauce, making for a creamier casserole.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 839 mg
- Sugars 8 g
- Protein 33 g
- Calories 563
- Total fat 22 g
- Potassium 457 mg
- Cholesterol 52 mg
- Saturated fat 11 g
- Total carbohydrate 59 g