Italian Tuna Casserole

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Rachael ray

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Steps

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Place spinach on a plate and microwave it for 6 minutes on high to defrost it.

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Place it in a clean kitchen towel and wring it dry.

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Set aside.

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While the spinach is defrosting , get a big pot of water on the stove.

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Bring to a boil.

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Then salt the water liberally and cook the shells to al dente.

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While the pasta cooks , heat a deep large skillet over medium heat.

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Add in the olive oil , then melt the butter into the oil.

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When the butter melts , add in the onions and garlic.

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Cook 4-5 minutes until tender.

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Sprinkle the flour around the pan and cook for a minute , then whisk in the wineit will cook off and the mixture will thicken almost immediately.

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Whisk in the stock , then whisk in the milk and bring it to a bubble.

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Reduce heat slightly.

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Season the sauce with nutmeg , hot sauce , and mustard.

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Season with salt and pepper to taste.

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Simmer 2-3 minutes to thicken.

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Then add in the spinach , separating it as you add it to the sauce.

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Preheat the broiler.

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Back to the sauce , add .

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Ingredients

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frozen chopped spinach, salt, shell pasta, extra virgin olive oil, butter, onion, garlic cloves, all-purpose flour, dry white wine, chicken broth, milk, fresh nutmeg, hot sauce, dijon mustard, black pepper, tuna in vegetable oil, parmigiano-reggiano cheese, fresh flat-leaf parsley