# Ingredient List:
→ 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)
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 additional cheddar (optional)
# How-To Steps:
01 - Set oven to 400°F (200°C) to prepare for baking.
02 - Boil salted water in a large pot and cook pasta until just al dente; drain and keep aside.
03 - Heat olive oil in a skillet over medium heat. Add chopped onion and cook until softened, about 3 to 4 minutes. Stir in minced garlic and cook for 1 more minute.
04 - Add flour to the skillet and cook for 1 minute, stirring constantly. Gradually whisk in milk to create a smooth sauce. Simmer the sauce while stirring until it thickens, approximately 3 to 4 minutes.
05 - Incorporate chopped tomatoes, dried oregano, dried basil, salt, and pepper into the sauce. Simmer the mixture for 3 to 5 minutes to blend flavors.
06 - Stir drained tuna, frozen peas, and half of the grated cheese into the sauce until evenly combined.
07 - Gently fold the cooked pasta into the sauce mixture, ensuring thorough coating.
08 - Transfer the pasta blend into a lightly greased 9x13 inch baking dish. Sprinkle the remaining cheese, breadcrumbs, and Parmesan on top.
09 - Place the dish in the preheated oven and bake for 20 to 25 minutes until the surface is golden and bubbling.
10 - Allow the casserole to cool briefly before serving.
