Submitted by:   Karina of Project K

Serves: 4-6 people

“A fresh twist on an old favourite!”

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 choppped
   

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