# Components:
→ 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 (5.3 oz)
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 (1.75 oz)
15 - 1/4 cup grated Parmesan or more cheddar (optional)
# Directions:
01 - Set oven to 400°F (200°C).
02 - Boil salted water and cook pasta until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion 3–4 minutes until softened. Add garlic and cook 1 minute more.
04 - Stir in flour and cook for 1 minute. Gradually whisk in milk to form a smooth mixture. Simmer while stirring until thickened, about 3–4 minutes.
05 - Mix in 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.
07 - Add cooked pasta to the skillet and gently combine all ingredients.
08 - Transfer mixture into a greased 9x13 inch baking dish. Sprinkle with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Bake in preheated oven for 20–25 minutes until bubbling and golden on top.
10 - Allow the dish to cool slightly before serving.
