A satisfying pasta casserole with tuna, peas, and cheese, made from pantry staples for easy family dinners.
# What You Need:
→ 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 (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:
01 - Set oven temperature to 400°F to prepare for baking.
02 - Boil salted water in a large pot, cook pasta until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat; add chopped onion and cook for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute more.
04 - Whisk in flour and cook for 1 minute, then gradually add milk while stirring to create a smooth sauce. Simmer for 3-4 minutes until thickened.
05 - Incorporate chopped tomatoes, dried oregano, dried basil, salt, and pepper into the sauce. Simmer for 3-5 minutes.
06 - Fold in drained tuna, frozen peas, and half of the grated cheese, mixing thoroughly.
07 - Add the cooked pasta to the sauce mixture and stir gently to combine.
08 - Transfer the mixture to a greased 9x13 inch baking dish. Evenly sprinkle with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Place the baking dish in the oven and bake for 20-25 minutes, until the top is bubbly and golden brown.
10 - Allow to cool slightly before slicing and serving.
