Healthy Baked Rigatoni with Bechamel Sauce Recipe
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  • 2 1/2 cups high fiber rigatoni (or penne, ziti)
  • 2 tablespoon extra-virgin olive oil
  • 2 tablespoon wholewheat flour
  • 2 cups low-fat milk
  • nutmeg (optional)
  • sea salt or coarse salt and pepper to tast
  • 1/3 cup cheese, I used processed cheddar, use any cheese you like
  • 1/4 cup grated parmesan cheese (not Reggiano, way too expensive for everyday pasta meal, but if you have one, it’s better)
  • a can (180 g) of hot and spicy tuna; drained



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