Comforting pasta layered with tuna, creamy sauce, peas, and cheese, baked to a golden finish.
# 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
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
15 - 1/4 cup grated Parmesan or extra cheddar (optional)
# Method steps:
01 - Set oven temperature to 400°F.
02 - Boil pasta in salted water until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook an additional minute.
04 - Stir in flour and cook for 1 minute. Gradually whisk in milk to create a smooth sauce, then simmer while stirring until thickened, about 3–4 minutes.
05 - Incorporate chopped tomatoes, oregano, basil, salt, and pepper. Simmer for 3–5 minutes to blend flavors.
06 - Add drained tuna, peas, and half of the grated cheese to the sauce. Stir to combine evenly.
07 - Fold cooked pasta gently into the sauce mixture.
08 - Transfer the mixture into a greased baking dish. Top evenly with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Place dish in oven and bake for 20–25 minutes until the top is golden and bubbling.
10 - Allow casserole to cool slightly before portioning and serving.
