Prep 30 mins
Cook 14 mins
- 1 (10 ounce) box frozen chopped spinach
- 1 lb shell pasta (medium or large, with ridges)
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter, cut into pieces
- 1 medium onion, finely chopped
- 5 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 1⁄2 cup dry white wine
- 1 cup chicken broth
- 2 cups milk
- 1⁄4 teaspoon grated fresh nutmeg
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- black pepper
- 2 (6 ounce) canswhite tuna in vegetable oil, drained
- 1 cup grated parmigiano-reggiano cheese
- 2 -3 tablespoons chopped fresh flat-leaf parsley
- Place spinach on a plate and microwave it for 6 minutes on HIGH to defrost it; place it in a clean kitchen towel and wring it dry; set aside.
- While the spinach is defrosting, get a big pot of water on the stove; bring to a boil; then salt the water liberally and cook the shells to al dente.
- While the pasta cooks, heat a deep large skillet over medium heat.
- Add in the olive oil, then melt the butter into the oil.
- When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
- Sprinkle the flour around the pan and cook for a minute, then whisk in the wine—it will cook off and the mixture will thicken almost immediately.
- Whisk in the stock, then whisk in the milk and bring it to a bubble.
- Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
- Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
- Preheat the broiler.
- Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
- Heat the spinach and tuna for a minute or so.
- Drain the pasta and toss with the sauce.
- Transfer mixture to a casserole dish; cover it with the cheese.
- Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
- Top with parsley and serve.
Can't rate this, because it wasn't to our taste - We like spicy food. But, as an example of tuna casserole, this was very good. It's easy to prepare. Servings were very generous. The spinach was a good addition. I'd planned to add red bell pepper to perk it up - that would have helped. I did add red pepper flakes, which worked nicely with the cheese topping.
This is an excellent jumping-off recipe. Because I wanted to bake this later, I added the freshly grated (high-quality) cheese right to everything and stirred it in. To increase the full-bodied flavor, I added some grated cheddar (about 3/4 cup). That seemed to take the flavor over the top. Didn't use the spinach (didn't have any), but would be really good in this. Another excellent addition would be chopped canned artichoke hearts (wish I'd had some!). Thanks for sharing!