# Components:
→ Pasta
01 - 12 oz dried pasta (regular or chickpea)
→ Protein & Pantry
02 - 2 cans tuna in water or olive oil, drained (5.6 oz each)
03 - 1 cup frozen peas (5.3 oz)
04 - 1 can chopped tomatoes (14 oz)
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 (1.8 oz)
15 - 1/4 cup grated Parmesan or more 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. Add onion and cook until softened, about 3 to 4 minutes. Add garlic and cook for 1 more minute.
04 - Stir in flour and cook for 1 minute. Gradually whisk in milk, stirring until smooth. Simmer until thickened, approximately 3 to 4 minutes.
05 - Incorporate chopped tomatoes, oregano, basil, salt, and pepper. Simmer the sauce for 3 to 5 minutes to meld flavors.
06 - Stir in drained tuna, frozen peas, and half of the grated cheese until evenly distributed.
07 - Add cooked pasta to the skillet and fold gently to combine with the sauce mixture.
08 - Transfer the mixture into a greased baking dish. Sprinkle the top with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Place dish in oven and bake for 20 to 25 minutes until the top is bubbling and golden brown.
10 - Allow to cool slightly before serving to set the bake.
