Dinner 10/26/2010- Bowtie Tuna Noodle Bake

Bowtie Tuna Noodle Bake

2 Tbsp Olive Oil
Course salt and fresh black pepper to taste
1 box bow tie pasta
2 Red Bell Peppers, ribs and seeds removed, thinly sliced
1/2 cup all purpose flour
5  cups milk
24 ounces solid white albacore tuna, drained
1 can artichoke hearts, drained and thinly sliced
6 green onions, thinly sliced
1/2 cup Parmigiano Reggiano cheese, grated

1. Spray a large baking pan with cooking spray. In a large pot of boiling water, cook pasta until 2 minutes short of al dente; drain, and return to pot.
2. Meanwhile, in  alarge, heavy pot, heat oil over medium heat. Add bell peppers and season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk. Stir until smooth. Cook, stirring occasionally, until mixture comes to a simmer.
3. Remove from heat; add noodles to pot, along  with tuna, artichoke hearts and onions. Season with salt and pepper, and toss. Pour into prepared baking dish, sprinkle with Parmesan cheese.

Bake in a preheated oven at 400 degrees until hot and bubbly, about 30 minutes.

Note: You can also freeze this meal before baking. You would let it cool, cover it with foil and place it in the freezer. To prepare from the freezer, thaw it, put in preheated oven at 400 degrees and bake covered with foil for about 20 minutes until center is warm, then remove foil and continue to bake about 20 minutes until top is browned.

Serve with steamed broccoli or a fresh salad!

Nutrition content- 564 calories, 20 grams total fat.