Comforting bake with tuna, pasta, cheese, and herbs, perfect for quick meals using pantry staples.
# Ingredients:
→ 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 (approx. 5.3 oz)
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 all-purpose 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 (approx. 1.8 oz)
15 - 1/4 cup grated Parmesan or additional cheddar (optional)
# Directions:
01 - Preheat oven to 400°F.
02 - Boil salted water in a large pot and cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook chopped onion for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute more.
04 - Stir in flour and cook for 1 minute. Gradually whisk in milk to form a smooth sauce. Simmer while stirring for 3 to 4 minutes until thickened.
05 - Add chopped tomatoes, dried oregano, dried basil, salt, and pepper. Simmer for 3 to 5 minutes.
06 - Add drained tuna, frozen peas, and half of the grated cheese. Stir gently to combine.
07 - Add cooked pasta to the sauce mixture and mix gently until evenly combined.
08 - Transfer the mixture into a greased 9x13 inch baking dish. Sprinkle with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Bake uncovered for 20 to 25 minutes until the top is golden and bubbling.
10 - Allow to cool slightly before serving.
