Make sure you’ve got a bottle of white wine around for this recipe, as it makes this dish standout from just an ordinary casserole. Once you’ve mastered the sauce, you can incorporate different spices, protein, or vegetable to make a casserole all your own! I like to only use one pot when making this dish, so I cook the noodles first and let them sit in a strainer on reserve while I make the sauce. I use frozen packaged spinach for convenience. I have made this dish with fresh spinach but the prep I decided wasn’t worth it. If you are going to use fresh spinach however, chop it, then throw it in with the pasta for the last minute or two, drain and reserve.

INGREDIENTS

1. 1 package frozen spinach
   

2. 2 cups cooked medium (I like shells or farfalle)
   

3. 1 tbsp Olive Oil
   

4. 2 tbsp butter
   

5. 1 medium onion, finely chopped
   

6. 5 garlic cloves, finely chopped
   

7. 3 tbsp flour
   

8. 1/2 cup dry white wine
   

9. 1 cup chicken stock
   

10. 2 cups milk
    

11. 1 tsp hot sauce (or desired amount)
    

12. 1 tbsp Dijon mustard
    

13. 1 bay leaf
    

14. salt and pepper to taste
    

15. 2 cans of flaked tuna, drained
    

16. 1 cup cheese, grated (I like to use havarti or mozzarella)
    

DIRECTIONS

1. Cook pasta in salted water according to package directions.  Drain and reserve.
   

2. While the pasta cooks, begin defrosting the spinach.
   

3. In a large skillet over medium/low heat, melt butter and add olive oil. Cook onions and garlic in oil for 4-5 minutes.
   

4. When onions begin to turn colour, add flour, whisking it around pan. Cook rue for only a couple minutes.
   

5. Add white wine while whisking. Once mixture thickens (almost immediately) slowly pour in stock and milk and bring to a bubble.
   

6. Season the sauce with hot sauce, Dijon, salt and pepper and a bay leaf(just be sure to remove the leaf before mixing everything together).
   

7. Add in the tuna and spinach, mixing well. Lastly add the noodles and transfer to a greased 2 1/2 quart casserole dish.
   

8. Sprinkle cheese over top and broil for five minutes or until cheese is bubbling and starting to golden.
   

Serves 4

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