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, salt, 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 cup Parmesan cheese over the top of tuna mixture. Sprinkle the shredded mozzarella 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.