# 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
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
15 - 1/4 cup grated Parmesan or extra cheddar (optional)
# Step-by-Step Guide:
01 - Set oven temperature to 400°F.
02 - Boil salted water in a large pot; cook pasta until just al dente, then 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 minute more.
04 - Sprinkle flour over onion and garlic, cook 1 minute; gradually whisk in milk to create a smooth sauce and simmer until thickened, about 3 to 4 minutes.
05 - Stir in chopped tomatoes, oregano, basil, salt, and pepper; simmer for 3 to 5 minutes to blend flavors.
06 - Mix drained tuna, frozen peas, and half the grated cheese into the sauce.
07 - Gently fold cooked pasta into the sauce mixture until evenly coated.
08 - Pour mixture into a greased 9x13 inch baking dish; sprinkle with remaining cheese, breadcrumbs, and Parmesan if using.
09 - Bake uncovered for 20 to 25 minutes until bubbly and golden on top.
10 - Allow dish to cool slightly to set before portioning and serving.
