This is an update on the old-fashioned tuna casserole that I found in my Everyday Food magazine. I could never bring myself to make the traditional tuna casserole because it always seemed so bland, but the spinach and large shells make this dish more interesting. I added more Parmesan in the shell mixture and I would also recommend adding more on top with the bread mixture. Very creamy and delicious!
Prep time: 30 mins
Cook time: 20-30 mins
Serves: 4
INGREDIENTS:
3 tbsp extra-virgin olive oil
1 small yellow onion, diced small
1/4 cup all-purpose flour
4 cups whole milk
coarse salt and ground pepper
2 pieces of bread, torn into large pieces
1/2 cup grated Parmesan
1/2 tsp Italian seasoning
1/2 tsp red-pepper flakes
1 package (10 oz) frozen chopped spinach, thawed and excess liquid squeezed out
2 cans (6 oz each) light tuna in water, drained and flaked
6 oz jumbo pasta shells (about 20), cooked according to package instructions
DIRECTIONS:
Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
In a food processor, combine bread, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna and half the sauce; season with salt and pepper.
