There is something mighty satisfying about a supper that asks so little of the cook and still comes out bubbling and hearty enough to draw everybody to the table. This oven baked tuna rigatoni is the sort of practical dish that feels right at home in a Midwestern kitchen, where pantry meals and freezer staples have long helped stretch supper without sacrificing comfort. Using frozen raw tuna fillets right in the baking dish keeps things simple, and as the pasta bakes it soaks up all that savory goodness into a creamy, family-style casserole.
Serve this rigatoni with a crisp green salad, buttered green beans, or simple roasted broccoli to bring a little freshness alongside the rich pasta. A slice of garlic toast or warm crusty bread is especially nice for catching the extra sauce, and if you like, a squeeze of lemon at the table brightens the tuna beautifully.
5-Ingredient Oven Baked Tuna Rigatoni
Servings: 4 to 6
Ingredients
12 ounces dry uncooked rigatoni
2 frozen raw tuna fillets, about 5 to 6 ounces each
1 jar (24 ounces) pasta sauce
2 1/2 cups water
1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 400°F and lightly grease a 9x13-inch oven-safe baking dish.
2. Spread the dry rigatoni evenly in the baking dish. Pour the pasta sauce and water over the pasta, then stir gently so the rigatoni is coated and mostly submerged.
3. Lay the frozen raw tuna fillets on top of the pasta mixture. Cover the baking dish tightly with foil and bake for 45 minutes.
4. Remove the dish from the oven and uncover carefully. Break the tuna into large bite-size pieces with a fork and gently stir it into the pasta. If the pasta looks a little firm, cover and bake 10 minutes longer.
5. Sprinkle the mozzarella evenly over the top and return the dish to the oven, uncovered, for 10 to 15 minutes, until the cheese is melted and lightly golden. Let rest 5 minutes before serving.
Variations & Tips
Add a little brightness: If you have lemon on hand, squeeze a bit over each serving just before eating. That fresh flavor wakes up the tuna and gives the whole dish a lighter finish.
Use another cheese: Mozzarella gives you that dependable melty top, but Monterey Jack or an Italian blend works nicely too. If you want a sharper bite, stir a little grated Parmesan into the sauce before baking.
Make it saucier: Different pasta brands can absorb liquid differently. If you know your rigatoni tends to drink up a lot of sauce, add an extra 1/2 cup water before baking so the casserole stays nice and spoonable.
Add a vegetable: Even though this is built around five simple ingredients, a handful of frozen peas or a layer of baby spinach can be tucked in with the sauce if you do not mind going beyond five. It is a good way to stretch the dish and get supper on the table in one pan.