Directions:

• Preheat the oven to 350° F.
• Place a 4-inch-deep, full-size perforated pan inside a 4-inch-deep solid, full-size steamtable pan. Place the pasta in each pan. Cover completely with water. Steam until pasta is al dente — fully cooked but firm. Do not overcook.
• In a large bowl, combine the marinara sauce and Italian seasoning. Add the tuna, and using fresh gloves, crumble it into small pieces. Add the pasta, and gently mix to thoroughly combine.
• Rinse the parsley under running water, and drain it in a colander. Further dry it with a paper towel.
• Cut away the thick stems of the parsley bunch, then finely chop. Refrigerate until ready to use.
• Spray a 4-inch-deep steamtable pan with pan release. Pour the tuna mixture into the prepared pans.
• Sprinkle ¼ c. Parmesan cheese over the top of tuna mixture. Combine the mozzarella and cheddar cheese, then sprinkle the shredded cheese evenly over the Parmesan.
• Bake at 350° F for 10–12 minutes or until the proper internal temperature is reached.
• Garnish each pan with ¼ cup chopped parsley.