Skinny Tuna and Rigatoni Bake Recipe - BettyCrocker.com

Ingredients

• 2 cups dried rigatoni or penne pasta (6 ounces)
• 1 cup coarsely chopped celery
• 1/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/4 cup Gold Medal™ all-purpose flour
• 2 tablespoons Dijon-style mustard
• 1 tablespoon snipped fresh dill or 1 teaspoon dried dill
• 1 teaspoon finely shredded lemon peel
• 1/4 teaspoon black pepper
• 2 cups Progresso™ reduced-sodium chicken broth
• 2 cans (5.5 oz) chunk light tuna (water-pack), drained
• 1/2 cup finely crushed herb-seasoned croutons
• 2 tablespoons butter, melted
• 1 small lemon, thinly sliced
• 1 tablespoon capers (optional)
• Fresh dill sprigs (optional)