Name: Campanile Tuna Noodle Casserole
Yield: 6
Ingredients: For Bechamel; 3 tbsp butter; 3 tbsp all-purpose flour; 1/4 cup minced onions or shallots; 1 small dried red chile (preferably Japanese), whole (leave out if desired); 1 small bay leaf; Kosher salt; 2-1/2 cups whole milk; For Casserole; 1/2 lb pasta. such as penne, macaroni, fusilli, or rotelle; 2 tbsp olive oil from tuna; 2 (6 oz) cans imported tuna packed in olive oil; 1/4 cup frozen baby peas (petit pois); 1/4 cup finely cubed carrots, lightly steamed; 4 oz Gruyere cheese, grated (1 cup tightly packed); 3 tbsp minced fresh flat-leaf parsley; 1-1/2 cups (2 oz) fresh breadcrumbs; 1-1/2 oz Parmesan cheese, freshly grated (1/3 cup tightly packed)