Savory casserole blending tuna, pasta, peas, and cheese for family-friendly comforting meals.
# What You'll 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; 375 ml)
10 - 1 cup grated cheese (cheddar or mozzarella, optional; 100 g)
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 extra cheddar (optional; 25 g)
# Directions:
01 - Set oven temperature to 400°F (200°C).
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 finely chopped onion and cook for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Stir in plain flour and cook for 1 minute. Gradually whisk in milk to form a smooth sauce. Simmer, stirring regularly, for 3 to 4 minutes until thickened.
05 - Add chopped tomatoes, dried oregano, dried basil, salt, and pepper. Simmer the mixture for 3 to 5 minutes to blend flavors.
06 - Mix in drained tuna, frozen peas, and half of the grated cheese. Stir gently to combine evenly.
07 - Add cooked pasta to the sauce mixture and mix gently to incorporate without breaking pasta.
08 - Transfer the combined mixture to a greased 9x13-inch baking dish. Sprinkle the remaining cheese, breadcrumbs, and optional Parmesan evenly over the top.
09 - Place in preheated oven and bake for 20 to 25 minutes until the topping is golden and the sauce is bubbling.
10 - Remove from oven and allow to cool slightly before serving to set.
