Ingredients

1/2 teaspoon Salt

1 pound Bow Tie Pasta

2 tablespoons Butter

1 Onion [chopped]

6 oz can Tuna [packed in oil (save 2 tbsp of the oil) drained, flaked]

2 tablespoons Flour

1/4 teaspoon Pepper

1 cup White Wine

2 cups Chicken Broth

1 cup Peas [frozen]

1 Tomato [large, diced]

2 cups Mozarella Cheese [shredded]

1/2 cup Parmesan Cheese [fresh, grated]

1/2 cup Panko Bread Crumbs

3 tablespoons Olive Oil

1/4 teaspoon Parsley [fresh, chopped]

Preparation

  1. Preheat oven to 375°. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and return to pot.

  2. Meanwhile, in a medium pot over medium heat, melt butter and cook onion until translucent, 2 to 3 minutes. Add 2 tablespoons reserved oil from tuna, flour, salt, and pepper and stir until flour turns golden, about 3 minutes.

  3. Add wine and stir until smooth, then add chicken stock and continuously stir until incorporated. Bring to a boil, then reduce to a simmer until sauce begins to thicken, 5 minutes. Add cooked pasta, frozen peas, tomato, 1 cup mozzarella, Parmesan, and tuna.

  4. In a small bowl, stir together panko, olive oil, and parsley. In a large baking dish, layer pasta mixture and top with remaining cup of mozzarella and bread crumb mixture. Season generously with salt and pepper

  5. Bake until golden and bubbling, 20 minutes. Serve with parsley.