Oven-baked pasta combined with tuna, tomato sauce, herbs, and cheese for a comforting main dish.
# Components:
→ 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 (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, 375 ml)
10 - 1 cup grated cheese (cheddar or mozzarella, optional, 100 g)
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 extra cheddar (optional, 25 g)
# Method:
01 - Set the oven to 400°F.
02 - Boil the pasta in a large pot of salted water until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until softened, about 3 to 4 minutes. Add garlic and sauté for 1 more minute.
04 - Stir flour into the skillet and cook for 1 minute. Gradually whisk in milk to create a smooth sauce. Simmer while stirring until thickened, approximately 3 to 4 minutes.
05 - Combine chopped tomatoes, oregano, basil, salt, and pepper into the sauce. Simmer for 3 to 5 minutes to develop flavors.
06 - Mix in drained tuna, frozen peas, and half of the grated cheese until evenly combined.
07 - Add the cooked pasta to the sauce mixture and stir gently to integrate all ingredients.
08 - Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining cheese, breadcrumbs, and Parmesan on top.
09 - Bake in the preheated oven for 20 to 25 minutes until the top is bubbly and golden brown.
10 - Allow to cool slightly before serving.
