MAIN DISH

TUNA & CORN STUFFED MANICOTTI

This is a modern take on the old standby can be prepared, up until baking, up to 2 days in advance.

THE PASTA

• 1 (8-ounce) package manicotti, about 8 noodles

• Kernels from 2 ears corn

• 2 (6-ounce) cans quality tuna packed in olive oil, drained

• ½ cup chopped red onion

• ½ cup mayonnaise

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

THE SAUCE

• 1 clove garlic, minced

• 1/4 cup chopped red onion

• 1 tablespoon olive oil

• 3 cups half-and-half

• 2 cups grated Parmesan cheese plus ½ cup to top

• 1 teaspoon chopped fresh oregano

• ½ teaspoon chopped fresh thyme

For the pasta: In a large stockpot, boil pasta for 4 to 5 minutes, or until almost done; it should still have a hard center. Remove from the pan and rinse with cold water until cool enough to handle.

While the pasta is cooking, in a medium bowl combine corn, tuna, red onion, mayonnaise and Parmesan. Add salt and pepper. Stuff the cool noodles each with about ½ cup filling and place in 1 layer in an 8- by-8-inch baking dish.

For the sauce: In a small saucepan sauté garlic and onion in olive oil over medium-high heat until browned, about 3 minutes. Add the half-and-half and bring almost to a simmer. Remove from heat and slowly whisk in the 2 cups Parmesan cheese, about 2 tablespoons at a time, until the cheese is melted and the sauce has thickened. Stir in the oregano and thyme and add salt and pepper to taste.

Pour the sauce over the noodles. The pasta can be prepared up ½ days in advance at this point. Wrap tightly and refrigerate.

To finish: Heat the oven to 400. Bake the pasta, uncovered, until warmed through and bubbly, 15-20 minutes. Remove from the oven and top with remaining ½ cup Parmesan cheese. Broil until the cheese is golden brown, about 3 minutes. Let cool 10 minutes and serve. Serves 4 to 8.

Per serving: 553 calories, 32 g protein, 21 g carbohydrate, 37 g fat (16 g saturated), 88 mg cholesterol, 955 mg sodium, 2 g fiber.

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