Preheat the oven to 180°C / 350°F.

Cook the Pasta: Bring a large pot of water to a boil with 1 tablespoon of salt. Add the pasta, return to a boil, and cook according to the package instructions, but reduce the cooking time by 2 minutes. The pasta should be just cooked with a slight firmness in the center. Drain and place it back into the pot.

Cooking Raw Meat and Vegetables: In a large pot over high heat, heat half the butter along with 1 tablespoon of oil. Add the garlic and sauté for 10 seconds. Then, add your raw meat and vegetables along with a pinch of salt and pepper. Cook until the meat is fully cooked through—it won’t cook further in the oven. Add the remaining butter to the pot, let it melt, then stir in the flour and proceed with the Creamy Sauce steps starting from step 2.

Creamy Sauce (for no-cook add-ins like canned tuna): If you’re using only no-cook ingredients, begin here. Melt the butter in a large saucepan over medium heat. Add the garlic and cook for about 10 seconds, then stir in the flour. While stirring, slowly pour in about one-third of the milk. Once fully combined with the flour-butter mixture, pour in the remaining milk and continue to stir. Add the stock powder, Parmesan cheese, black pepper, and herbs (if using). As the sauce begins to heat, stir constantly to prevent it from catching or burning at the bottom. After 4–5 minutes, the sauce should be thick enough to leave a visible trail when you run a spoon across the back.

Assemble and Bake: Return the cooked pasta to the pot and combine it with the sauce and any no-cook add-ins. Transfer the mixture to a large baking dish, spread it evenly, and sprinkle with the shredded cheese. Bake for 25 minutes, or until the top is golden and bubbling. Serve hot