| Baked Rigatoni & Tuna |
Recipe Type: Entree
- 1 Lb Barilla Rigatoni Pasta
- 4 oz Napoli Sun-Dried Tomatoes, Drained and Sliced
- 8 oz Bumble Bee Solid White Tuna, Drained and Flaked
- 1 Cup Ricotta Cheese
- 1/2 Cup Heavy Cream
- 1 Package Grated Locatelli Romano Cheese
- Preheat your oven to 400°F.
- Lightly grease a baking dish with butter.
- Fill a large pan with water (lightly salted) and bring to a boil. Add in the pasta and cook until slightly tender but still firm. Drain.
- Meanwhile, combine tuna and ricotta cheese in a bowl. Mix until it forms a soft paste.
- Take the mixture and spoon into a pastry bag.
- Fill the rigatoni.
- Arrange each filled piece of pasta adjacent to each other into the dish.
- Make the sauce by mixing together the cream and Romano cheese in a bowl.
- Season with salt and pepper.
- Spoon it over the rigatoni in the baking dish.
- Top with your sun-dried tomatoes. Pop in the oven and let it bake for about 20 minutes.
- Serve.
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