Rigatoni with Tomatoes and Olives

Rigatoni with Tomato and Olive
serves 4

Classic Italian flavors in an easy to prepare pasta. This pasta recipe can just as easily be a main meatless meal or a nice side dish.

8 ounces Rigatoni pasta
4 tablespoons butter
2 tablespoons flour
1-1/2 cups low-fat milk
1 teaspoon thyme

1 (14.5 ounce can) no-sodium diced tomatoes
1/2 cup sliced black olives
1/2 cup freshly shredded Parmesan cheese
2 tablespoons Panko breadcrumbs

Pre-heat oven to 450 degrees and coat a baking dish with cooking spray.
Bring a pot of water to boil, cook rigatoni for 5 minutes, drain.
While the pasta is cooking, melt butter in a small saucepan over medium low heat.
When butter has melted, whisk in the flour. When the butter/flour mixture is smooth, slowly whisk in the milk.
Raise the temperature to medium, add thyme and let the sauce simmer to thicken, stirring often.
Add tomatoes, olives, and 1/4 cup of the Parmesan cheese to the sauce. Add the pasta, stirring well.
Pour pasta and sauce into the prepared baking dish.
Sprinkle the other 1/4 cup Parmesan cheese and the breadcrumbs on top.
Bake uncovered for 10 minutes. Stir before serving.

Calories 408, Fat 18.8g, Cholesterol 86mg, Sodium 506mg
Carbohydrates 45.5g, Fiber 2.4g, Sugars 6.6g, Protein 15.0g