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Rigatoni Tuna and Sun Dried Tomatoes Casserole
Rigatoni Tuna and Sun Dried Tomatoes Casserole
Method
  • Bring a pot full of salted water to a boil.
  • Add the rigatoni and cook for 1 minute less than the instructions on the package. You want the pasta to be al dente.
  • While the rigatoni is cooking, prepare the sauce.
  • Place a deep pan over medium to low heat.
  • Add the chopped tomatoes, salt, pepper and thyme.
  • Simmer for 5 minutes and then add the heavy cream.
  • Stir and simmer for 4-5 minutes.
  • As soon as the pasta is ready, remove from heat, reserve a cup of pasta water and drain.
  • Transfer back to pot or to a bowl and add the sauce, sun dried tomatoes, corn, tuna, cheddar, parsley and pepper. Stir until all of the ingredients are completely combined.
  • Transfer to a 25x35 cm baking pan. Spread the mixture evenly in the pan.
  • Sprinkle with grated parmesan.
  • Preheat oven to broiler and cook for 5-10 minutes, until golden.
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