1/2 cup breadcrumbs
Directions
Preheat your oven to 350°F (175°C).
Cook the elbow macaroni according to package instructions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they are soft and fragrant.
Stir in the drained tuna, diced tomatoes, and peas. Cook for about 5 minutes, allowing the flavors to meld together.
In a large mixing bowl, combine the cooked macaroni, tuna and vegetable mixture, heavy cream, shredded mozzarella, Parmesan cheese, basil, oregano, salt, and pepper.
Transfer the mixture into a greased baking dish and sprinkle the breadcrumbs evenly over the top.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Let it cool slightly before serving.
Variations & Tips
For a spicy kick, consider adding a teaspoon of crushed red pepper flakes to the tuna mixture. If you’re not a fan of heavy cream, you can substitute with an equal amount of milk and a tablespoon of flour to thicken the sauce. Additionally, swapping out the elbow macaroni for whole wheat pasta or gluten-free pasta can cater to different dietary preferences. Finally, a handful of chopped fresh basil or parsley added just before serving can lend a burst of fresh flavor.
