# What You Need:
→ Pasta
01 - 12 oz dried pasta (regular or chickpea pasta)
→ Protein & Pantry
02 - 2 cans tuna in water or olive oil, drained (5.6 oz each)
03 - 1 cup frozen peas (5.3 oz)
04 - 1 can chopped tomatoes (14 oz)
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 (1.75 oz)
15 - 1/4 cup grated Parmesan or cheddar (optional)
# Directions:
01 - Set the oven to 400°F (200°C) to preheat.
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 skillet over medium heat. Add onion and cook 3 to 4 minutes until softened, then stir in garlic and cook 1 more minute.
04 - Add flour to the skillet and cook for 1 minute. Gradually whisk in milk, stirring constantly to form a smooth sauce. Simmer and thicken over medium heat for 3 to 4 minutes.
05 - Stir in chopped tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer for 3 to 5 minutes to blend flavors.
06 - Add drained tuna, frozen peas, and half of the grated cheese to the sauce. Stir gently to combine.
07 - Add the cooked pasta to the sauce and gently fold until evenly incorporated.
08 - Transfer the pasta mixture into a greased baking dish. Sprinkle remaining cheese, breadcrumbs, and Parmesan on top if using.
09 - Bake in the preheated oven for 20 to 25 minutes until bubbling and golden on top.
10 - Allow the dish to cool slightly before serving.
