Italian Tuna Casserole

Rachael Ray

• Ready In: 44 mins
• Serves: 4

Ingredients

• 1 (10 ounce) box frozen chopped spinach
•  salt
• 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) cans  white tuna in vegetable oil, drained
• 1  cup  grated parmigiano-reggiano cheese
• 2 -3  tablespoons  chopped fresh flat-leaf parsley

Directions

1. 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.
2. 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.
3. While the pasta cooks, heat a deep large skillet over medium heat.
4. Add in the olive oil, then melt the butter into the oil.
5. When the butter melts, add in the onions and garlic; cook 4-5 minutes until tender.
6. 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.
7. Whisk in the stock, then whisk in the milk and bring it to a bubble.
8. Reduce heat slightly; season the sauce with nutmeg, hot sauce, and mustard; season with salt and pepper to taste.
9. Simmer 2-3 minutes to thicken; then add in the spinach, separating it as you add it to the sauce.
10. Preheat the broiler.
11. Back to the sauce, add in the tuna, flaking it as you go; then stir to combine.
12. Heat the spinach and tuna for a minute or so.
13. Drain the pasta and toss with the sauce.
14. Transfer mixture to a casserole dish; cover it with the cheese.
15. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese.
16. Top with parsley and serve.