Tuna tomato pasta bake

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Rigatoni or penne12 oz
• Solid light tuna in water, drained2 5-oz cans
• Crushed tomatoes1 28-oz can
• Small yellow onion1
• Garlic cloves3
• Frozen green peas1 1/2 cups
• Shredded part-skim mozzarella1 1/2 cups
• Finely grated Parmesan1/2 cup
• Italian seasoning1 1/2 tsp
• Olive oil1 tbsp

How dinner comes together

1. 1

   Heat the oven to 425°F. Bring a large pot of well-salted water to a boil; dice the onion and mince the garlic.

2. 2

   Cook the pasta 2 minutes less than the shortest package direction. Reserve 1/2 cup pasta water, drain and return the pasta to its pot.

3. 3

   Meanwhile, heat the olive oil in the skillet over medium. Cook the onion until translucent, 4 minutes; add the garlic and Italian seasoning for 30 seconds.

4. 4

   Add the tomatoes and simmer until slightly thickened, 5 minutes. Fold in the tuna and frozen peas gently so some tuna remains in flakes.

5. 5

   Combine the sauce, pasta, reserved water and half the mozzarella. Transfer to the baking dish and top evenly with the remaining mozzarella and Parmesan.

6. 6

   Bake until bubbling around the edges and browned in spots on top, 12–15 minutes. Rest 5 minutes before serving.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Fish
• Milk
• Wheat

Equipment

• Large pot
• Large skillet
• 9-by-13-inch baking dish
• Colander