A rich, protein-packed pasta casserole with tuna, peas, tomato sauce, and a crispy cheese topping.
# 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 (approximately 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 (approximately 1.8 oz)
15 - 1/4 cup grated Parmesan or additional cheddar (optional)
# How To Make It:
01 - Set oven temperature to 400°F.
02 - Boil salted water in a large pot and cook pasta until just al dente, then drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook for an additional minute.
04 - Sprinkle flour over the onion and garlic mixture and cook for 1 minute, stirring constantly. Gradually whisk in milk until smooth, then simmer, stirring frequently, until sauce thickens, approximately 3–4 minutes.
05 - Add chopped tomatoes, oregano, basil, salt, and pepper to the sauce. Simmer for 3–5 minutes to meld flavors.
06 - Fold in drained tuna, frozen peas, and half of the grated cheese. Stir gently to combine.
07 - Add cooked pasta to the sauce mixture and fold gently to evenly coat.
08 - Transfer the mixture to a greased baking dish. Sprinkle the remaining cheese, breadcrumbs, and Parmesan (if using) evenly over the top.
09 - Place the dish into the preheated oven and bake for 20–25 minutes until the top is bubbly and golden brown.
10 - Allow the casserole to cool slightly before portioning and serving.
