Tuna And Rigatoni Bake

• 8 ounces rigatoni pasta
• Tuna sauce
• 2 tablespoons olive oil
• 1 onion, finely diced
• 2 cloves garlic, crushed with a litle salt
• 1/4 teaspoon ground turmeric
• 1 bay leaf
• 1 (14 ounce) can chopped tomatoes with herbs
• 1 tablespoon tomato puree
• 1 (14 ounce) can tuna in water, drained
• Cheese sauce
• 2 ounces butter
• 2 ounces flour
• 1 pint milk
• 3 ounces parmesan cheese, grated
• fresh thyme (to garnish)

1. Cook Pasta in lightly salted boiling water for 15 minutes until"al dente".
2. Drain and keep warm.
3. Heat oil in a large pan,add onion and garlic and saute for about 5 minutes til soft.
4. Stir in remaining tuna sauce ingredients,and simmer for 15 minutes until thickened stirring occasionly.
5. For the cheese sauce melt butter in a pan,add flour and cook for 1 minute,stirring all the time.
6. Gradually stir in the milk,bring to boil then reduce heat and simmer for a minute stirring all the time.
7. Stir in 2 ozs of parmesan.
8. and remove from heat.
9. 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.
10. Continue layering sauces andpasta,finishing with cheese sauce.
11. Sprinkle with the remaiing Parmesan and bake in a pre-heated oven for 30 minutes until golden.
12. Sprinkle with a little fresh thyme and serve hot.

rigatoni pasta, sauce, olive oil, onion, garlic, ground turmeric, bay leaf, tomatoes, tomato puree, tuna, cheese sauce, butter, flour, milk, parmesan cheese, thyme

Taken from www.food.com/recipe/tuna-and-rigatoni-bake-11855 (may not work)