Creamy Tuna and Spinach Pasta Bake

1.Preheat your oven to 190°C (375°F). Grease a medium-sized baking dish with olive oil or margarine.

2.Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

3.In a medium saucepan, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.

4.Add the minced garlic and cook for another 1 minute until fragrant, stirring constantly to avoid burning.

5.Sprinkle the flour over the onion and garlic mixture and stir well to form a roux. Cook for 1-2 minutes to remove the raw flour taste.

6.Gradually whisk in the cooking cream and milk, stirring continuously to avoid lumps. Cook until the sauce thickens slightly, about 3-5 minutes.

7.Season the sauce with salt, black pepper, Maggi seasoning, salad seasoning, and grill seasoning. Adjust seasoning to taste.

8.Add the thawed and drained spinach to the sauce and stir well to combine. Then fold in the flaked tuna gently, ensuring even distribution without breaking up the tuna too much.

9.Combine the cooked pasta with the creamy tuna and spinach sauce, mixing thoroughly so the pasta is well coated.

10.Transfer the pasta mixture into the prepared baking dish. Sprinkle the shredded cheddar and mozzarella evenly over the top.

11.Bake in the preheated oven for 20-25 minutes or until the cheese topping is melted, bubbly, and golden brown.

12.Remove from the oven and let the bake rest for 5 minutes before serving to allow the flavors to meld and the bake to set slightly.