This satisfying casserole is made with tuna, and cheddar cheese and topped with crinkle chips for extra crunch.
300g medium shell pasta
4 tablespoons unsalted butter, divided
1 yellow onion, finely diced
1 stalk celery, finely diced
Freshly ground black pepper
2 garlic cloves, minced
1/4 cup (32 g) flour
2 cups (500 ml) chicken or vegetable broth
1 cup (250 ml) whole milk
1 cup (250 ml) frozen peas
3/4 cup (60 g) finely grated Parmigiano-Reggiano cheese
1 lemon, zested and juiced
3 tablespoons parsley
2 cans (170 g each) flaked tuna, drained
1 1/2 to 2 cups (approx. 500 ml) crushed plain crinkle cut chips, for topping
1/2 cup (58 g) grated cheddar cheese
Pinch smoked paprika, optional
Heat your oven to 350º F and lightly grease a two to two-and-a-half-liter casserole dish with non-stick cooking spray. Place a large pot of water over high heat, season well with salt, and bring to a boil. Cook the pasta according to package directions just until al dente. TIP: Like with any baked pasta dish, you want to slightly undercook the noodles.
Place a large sauté pan or skillet over medium heat. Add one tablespoon of butter along with the onion and celery. Season with salt and pepper and cook until tender and lightly golden, about five minutes. Stir in the remaining three tablespoons of butter as well as the garlic and continue to cook for 30 seconds to one minute to melt the butter and lightly cook the garlic.
Sprinkle over the flour and whisk to combine. Cook for about one minute to toast the flour. Turn the heat down to medium-low and, while whisking, slowly begins adding in the broth about half a cup at a time. If any lumps form, bring them to a simmer and continue whisking.
Stir in the milk and peas and simmer until thickened, about two to three minutes.
Remove the pan from the heat and stir in the Parmigiano-Reggiano, lemon zest, lemon juice, and parsley. Mix the creamy sauce with the tuna and cooked noodles and stir well to evenly combine. Season with salt and pepper and transfer into the prepared casserole dish.
Scatter the crushed chips overtop followed by the grated cheddar cheese and a pinch of paprika. Place the casserole dish onto a sheet pan in case of any boilover and bake for 25 to 30 minutes or until golden brown, slightly crisp, and bubbling.
Allow the casserole to cool for five to 10 minutes before serving. Enjoy!