Italian Tuna Casserole

READY IN: 44mins




  • 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.