Instructions

• Preheat the oven to 180°C (356°F). Prepare a 20 x 30 cm (9 x 12 inch) baking dish and set it nearby.
• Cook the 4 cups (400 g) dried pasta according to the package instructions until al dente. Drain and set aside.
• In a large saucepan over medium heat, melt 3 tablespoons (50 g) unsalted butter. Add the 1 crushed garlic clove and cook, stirring, about 30 seconds until fragrant.
• Add 1/4 cup (50 g) all-purpose flour to the pan and stir constantly with a spatula to form a paste (roux). Cook, stirring, about 1 minute to remove the raw flour taste.
• Gradually pour in 2.5 cups (600 ml) whole milk in a thin stream, whisking continuously to prevent lumps. Continue to cook and whisk until the sauce is smooth and has thickened to a creamy consistency (a few minutes).
• Whisk in 1 teaspoon Italian seasoning, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground black pepper, and 1 teaspoon salt until evenly combined.
• Stir in half of the grated mozzarella (1/2 cup / 50 g) and mix until the cheese has melted into the sauce.
• Add the cooked pasta, 200 g peas, 200 g sweet corn, and 300 g drained, flaked canned tuna to the sauce. Gently fold everything together until evenly combined.
• Pour the mixture into the prepared baking dish and spread into an even layer. Sprinkle the remaining grated mozzarella (1/2 cup / 50 g) evenly over the top.
• Bake uncovered at 180°C (356°F) for 15 minutes. Then switch the oven to broil/grill and broil for 3–5 minutes, watching closely, until the top is golden and beginning to brown.
• Remove from the oven, garnish with 2 tablespoons chopped parsley, let rest briefly, and serve warm.