Preheat your oven to 350°F (180°C). While it heats, mince the garlic cloves finely and dice the medium onion into small, even pieces. Cook the pasta according to package directions but drain it 1 minute before it reaches full doneness—this prevents it from becoming mushy when baked. Set the drained pasta aside in a large bowl. I like to use this time efficiently by having all my ingredients measured and ready before I start cooking the sauce.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and diced onion, cooking for about 3 minutes, stirring occasionally, until the onion begins to soften and becomes translucent. Pour in the crushed tomatoes, tomato paste, and water, then add the Italian herbs, salt, black pepper, and smoked paprika. Stir everything together to combine the spices evenly throughout the sauce.

Reduce heat to medium-low and let the sauce simmer for 5 minutes, stirring occasionally. The sauce should thicken slightly and the flavors will deepen. Pour the cooked pasta into the sauce and stir until well coated. I find that draining the tuna really well beforehand prevents the final dish from becoming watery, so make sure to press it gently in a fine mesh strainer.

Drain the tuna thoroughly in a fine mesh strainer, pressing gently to remove excess liquid. Fold the drained tuna chunks into the pasta and sauce mixture until distributed evenly. Transfer the entire mixture to a 9x13 inch baking dish (or similar size). Drizzle the remaining 1 tablespoon of olive oil over the top, then sprinkle the thickly shredded mozzarella cheese evenly across the surface.

Place the baking dish in the preheated 350°F oven and bake for 20 minutes, until the cheese is melted, bubbly, and lightly golden on top. Remove from the oven and let it rest for 3 minutes before serving—this allows the cheese to set slightly and makes serving easier. The pasta bake is best enjoyed while still warm.