# What you 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 (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 additional cheddar (optional), 25 g
# Steps to follow:
01 - Set oven temperature to 400°F (200°C) to prepare for baking.
02 - Boil a large pot of salted water 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 3 to 4 minutes until softened. Stir in minced garlic and cook an additional minute.
04 - Sprinkle flour into the skillet and cook for 1 minute, stirring continuously. Gradually whisk in milk to form a smooth sauce. Simmer while stirring until thickened, about 3 to 4 minutes.
05 - Incorporate chopped tomatoes, dried oregano, dried basil, salt, and pepper into the sauce. Simmer for 3 to 5 minutes to meld flavors.
06 - Fold drained tuna and frozen peas into the sauce, then mix in half of the grated cheese.
07 - Gently stir the cooked pasta into the tuna sauce mixture ensuring even coating.
08 - Transfer pasta mixture to a greased baking dish. Evenly sprinkle remaining cheese, breadcrumbs, and optional Parmesan over the top.
09 - Place dish in the preheated oven and bake for 20 to 25 minutes until the surface is bubbly and golden brown.
10 - Allow the dish to cool slightly before serving to enhance texture and flavor.
