Description
Rachael ray
Ingredients
- 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
Instructions
- Place spinach on a plate and microwave it for 6 minutes on high to defrost it
- Place it in a clean kitchen towel and wring it dry
- Set aside
- While the spinach is defrosting, get a big pot of water on the stove
- Bring to a boil
- Then salt the water liberally and cook the shells to al dente
- While the pasta cooks, heat a deep large skillet over medium heat
- Add in the olive oil, then melt the butter into the oil
- When the butter melts, add in the onions and garlic
- Cook 4-5 minutes until tender
- 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
- Whisk in the stock, then whisk in the milk and bring it to a bubble
- Reduce heat slightly
- Season the sauce with nutmeg, hot sauce, and mustard
- Season with salt and pepper to taste
- Simmer 2-3 minutes to thicken
- Then add in the spinach, separating it as you add it to the sauce
- Preheat the broiler
- Back to the sauce, add in the tuna, flaking it as you go
- Then stir to combine
- Heat the spinach and tuna for a minute or so
- Drain the pasta and toss with the sauce
- Transfer mixture to a casserole dish
- Cover it with the cheese
- Place the casserole under the broiler for 2 minutes to brown the edges and the cheese
- Top with parsley and serve