# Ingredients:
→ Pasta
01 - 12 ounces dried pasta (regular or chickpea)
→ Protein & Pantry
02 - 2 cans (5.6 ounces each) tuna in water or olive oil, drained
03 - 1 cup frozen peas (150 grams)
04 - 1 can (14 ounces) chopped tomatoes
05 - 1 medium onion, finely chopped
06 - 2 cloves garlic, minced
→ Sauce
07 - 2 tablespoons olive oil
08 - 2 tablespoons 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 teaspoon dried oregano
12 - 1/2 teaspoon dried basil
13 - Salt and pepper, to taste
→ Topping
14 - 1/2 cup breadcrumbs (50 grams)
15 - 1/4 cup grated Parmesan or additional cheddar cheese (optional)
# Instructions:
01 - Set oven temperature to 400°F.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Cook onion until softened, about 3 to 4 minutes, then add garlic and cook 1 more minute.
04 - Stir in flour and cook for 1 minute. Gradually whisk in milk to create a smooth sauce and simmer, stirring until thickened, approximately 3 to 4 minutes.
05 - Incorporate chopped tomatoes, oregano, basil, salt, and pepper. Simmer gently for 3 to 5 minutes.
06 - Mix in drained tuna, peas, and half of the grated cheese.
07 - Fold cooked pasta into the sauce mixture carefully.
08 - Transfer mixture to a greased baking dish and evenly top with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Cook for 20 to 25 minutes until bubbly and golden on top.
10 - Allow to cool slightly before serving.
