A creamy pasta casserole with tuna, tomatoes, peas, and cheese for a simple, satisfying meal.
# What You'll Need:
→ 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 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, 375 ml)
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
# Steps to Follow:
01 - Set oven temperature to 400°F.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Heat olive oil in a skillet over medium heat. Sauté onion for 3-4 minutes until softened, then add garlic and cook for 1 more minute.
04 - Whisk in flour and cook for 1 minute. Gradually add milk, stirring constantly, until sauce thickens, about 3-4 minutes.
05 - Add chopped tomatoes, oregano, basil, salt, and pepper. Simmer for 3-5 minutes.
06 - Stir in drained tuna, frozen peas, and half of the grated cheese until evenly mixed.
07 - Fold cooked pasta gently into the sauce mixture.
08 - Transfer mixture into a greased 9x13 inch baking dish. Sprinkle remaining cheese, breadcrumbs, and Parmesan on top.
09 - Bake for 20-25 minutes until the topping is golden and the dish is bubbling.
10 - Allow to cool slightly for easier serving.
