Creamy Shells with Tuna and Spinach

Name: Creamy Shells with Tuna and Spinach
Prep time: 30 min
Total time: 50 min
Ingredients: 3 tablespoons extra-virgin olive oil; 1 small yellow onion, diced small; 0.25 cup all-purpose flour (spooned and leveled); 4 cups whole milk; Coarse salt and ground pepper; 1 hamburger bun, torn into large pieces; 0.25 cup grated Parmesan; 0.5 teaspoon Italian seasoning; 0.5 teaspoon red-pepper flakes; 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out; 2 cans (6 ounces each) light tuna in water, drained and flaked; 6 ounces jumbo pasta shells (about 20), cooked according to package instructions

3.5

(206)

11 Reviews

By

Martha Stewart

Updated on May 16, 2017

Prep Time:

30 mins

Total Time:

50 mins

Servings:

4

This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.

Ingredients

3 tablespoons extra-virgin olive oil
1 small yellow onion, diced small
¼ cup all-purpose flour (spooned and leveled)
4 cups whole milk
Coarse salt and ground pepper
1 hamburger bun, torn into large pieces
¼ cup grated Parmesan
½ teaspoon Italian seasoning
½ teaspoon red-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
2 cans (6 ounces each) light tuna in water, drained and flaked
6 ounces 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 bun, 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. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.

Cook's Notes

Toss Together a Salad

:
In a large bowl, whisk together 1 tablespoon each red-wine vinegar and extra-virgin olive oil, 1/2 teaspoon sugar, and 1/4 teaspoon Italian seasoning. Season with coarse salt and ground pepper. Add 3/4 head iceberg lettuce, chopped, and 1 tomato, cut into wedges. Toss to combine.

Originally appeared: Everyday Food, March 2012