Comforting baked pasta loaded with tuna, peas, tomatoes, and melted cheese topped with breadcrumbs.
# What you'll need:
→ Pasta
01 - 12 oz dried pasta (regular or chickpea pasta)
→ Protein & Pantry
02 - 2 cans (5.6 oz each) tuna in water or olive oil, drained
03 - 1 cup frozen peas
04 - 14 oz canned 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 additional cheddar cheese (optional)
# How to make it:
01 - Set the oven to 400°F (200°C) to preheat.
02 - Boil a large pot of salted water and cook the pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3 to 4 minutes until softened. Add garlic and cook for an additional minute.
04 - Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth. Simmer while stirring until the sauce thickens, about 3 to 4 minutes.
05 - Incorporate chopped tomatoes, oregano, basil, salt, and pepper. Simmer for 3 to 5 minutes to blend flavors.
06 - Fold in the drained tuna, frozen peas, and half of the grated cheese, ensuring even distribution.
07 - Gently mix the cooked pasta into the sauce until thoroughly combined.
08 - Transfer the mixture into a greased 9x13 inch baking dish. Top with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Bake in the preheated oven for 20 to 25 minutes until the top is golden and bubbly.
10 - Allow to cool slightly before serving for best texture and flavor.
