Ingredients
kosher salt
1 lb. bow tie pasta
2 tbsp. butter
1 onion, chopped
6 oz. canned white tuna (packed in oil), drained and flaked, reserve 2 tbsp. oil
2 tbsp. all-purpose flour
Freshly ground black pepper
1 c. white wine
2 c. chicken stock
1 c. frozen peas
1 tomato, diced
2 c. shredded mozzarella, divided
1/2 c. freshly grated Parmesan
1/2 c. panko bread crumbs
3 tbsp. extra-virgin olive oil
1/4 c. freshly chopped parsley, plus more for serving
Preparation
Step 1Preheat 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.Step 2Meanwhile, 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.Step 3Add 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. Step 4In 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. Step 5Bake until golden and bubbling, 20 minutes. Serve with parsley.
