Comforting Baked Pasta with Tuna, Eggs, and Vegetables

1.Preheat your oven to 200°C (390°F). Lightly grease a 9x13 inch baking dish.

2.Cook the fusilli pasta according to package directions until al dente (usually 8-10 minutes). Drain well and set aside.

3.While the pasta cooks, prepare the filling. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 5 minutes until softened.

4.Add the minced garlic and diced red bell pepper to the skillet. Cook for another 5-7 minutes until the pepper begins to soften.

5.Stir in the frozen peas and cook until heated through, about 2 minutes. Remove the skillet from the heat.

6.In a large bowl, whisk together the eggs, milk, dried oregano, black pepper, and 1/2 teaspoon of salt until well combined.

7.Add the cooked and drained pasta, the sautéed vegetable mixture, and the drained tuna to the egg mixture. Gently fold everything together until the pasta and vegetables are evenly coated.

8.Pour the pasta mixture into the prepared baking dish, spreading it into an even layer.

9.In a small bowl, mix the mozzarella and Parmesan cheeses. Sprinkle the cheese mixture evenly over the top of the pasta.

10.Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the egg mixture is fully set.

11.Let the baked pasta rest for 5-10 minutes before slicing and serving.