A comforting casserole with tuna, pasta, cheese, and tomatoes baked until golden and bubbly.
# Components:
→ Pasta
01 - 12 oz dried pasta (regular or chickpea)
→ Protein & Pantry
02 - 2 cans (5.6 oz each) tuna in water or olive oil, drained
03 - 1 cup frozen peas (150 g)
04 - 1 can (14 oz) chopped tomatoes
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tbsp olive oil
08 - 2 tbsp plain flour
09 - 1 1/2 cups milk (dairy or unsweetened plant-based)
10 - 1 cup grated cheese (cheddar or mozzarella, optional)
11 - 1/2 tsp dried oregano
12 - 1/2 tsp dried basil
13 - Salt and pepper, to taste
→ Topping
14 - 1/2 cup breadcrumbs (50 g)
15 - 1/4 cup grated Parmesan or more cheddar (optional)
# Directions:
01 - Set the oven to 400°F (200°C) to preheat.
02 - Boil pasta in a large pot of salted water until just al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Cook onion for 3–4 minutes until softened. Add garlic and cook for 1 additional minute.
04 - Stir in flour and cook for 1 minute. Gradually whisk in milk to form a smooth sauce. Simmer while stirring until thickened, about 3–4 minutes.
05 - Mix in chopped tomatoes, oregano, basil, salt, and pepper. Simmer for 3–5 minutes.
06 - Add drained tuna, frozen peas, and half of the grated cheese. Stir gently to combine.
07 - Fold in the cooked pasta until evenly mixed.
08 - Transfer mixture to a greased 9x13 inch baking dish. Evenly sprinkle with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Bake uncovered for 20–25 minutes until the top is golden and bubbling.
10 - Allow to cool slightly before serving to set flavors and texture.
