Preheat your oven to 200°C (400°F).

In a large pot, bring salted water to a boil. Add your short pasta and cook according to package instructions.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped onion and 4 minced garlic cloves, sautéing until translucent.

In a 13x9 inch baking dish, combine drained pasta, sautéed onions and garlic, 300 grams of drained canned tuna, 1½ cups of heavy cream, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.

Sprinkle 1½ cups of grated mozzarella over the pasta mixture.

Bake for about 20 minutes until the cheese is melted and golden.

Let it cool slightly before serving, optionally garnished with parsley.