Ingredients:

  • 1 pound (450g) pasta (penne, macaroni, or rigatoni work well)
  • 1 tablespoon olive oil (15 ml)
  • Salt, to taste
  • 2 tablespoons olive oil (30 ml)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes (794g)
  • 1 (15 ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (1.25 ml) (optional, for a bit of kick)
  • Salt and black pepper, to taste
  • 2 (5 ounce) cans tuna in water, drained (142g each)
  • 1/4 cup chopped fresh parsley (60 ml)
  • 2 cups shredded cheddar cheese (200g)
  • 1/2 cup panko bread crumbs (50g)
  • 2 tablespoons melted butter (30 ml)

Instructions:

  1. Cook pasta according to package directions until al dente. Drain and toss with 1 tablespoon olive oil and a pinch of salt. Set aside.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, and red pepper flakes (if using). Season with salt and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
  4. Gently stir in drained tuna and chopped parsley into the sauce.
  5. Combine the cooked pasta with the tuna tomato sauce. Pour the mixture into a greased 9x13 inch baking dish.
  6. In a small bowl, combine shredded cheddar cheese, panko bread crumbs, and melted butter.
  7. Sprinkle the cheese mixture evenly over the pasta. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
  8. Let the casserole rest for 5-10 minutes before serving.