Italian Tuna Casserole

Name: Italian Tuna Casserole
Yield: 4 servings
Ingredients: 1 10-ounce box frozen chopped spinach; Salt; 1 pound medium or large shell pasta or other short-cut pasta with ridges; 1 tablespoon EVOO (extra-virgin olive oil), once around the pan; 2 tablespoons unsalted butter, cut into pieces; 1 medium onion, finely chopped; 5 garlic cloves, finely chopped; 3 tablespoons all-purpose flour; 1/2 cup dry white wine, a couple of glugs; 1 cup chicken stock (eyeball about 1/4 of a quart-size box—the rest can go right in the fridge); 2 cups milk; 1/4 teaspoon freshly grated nutmeg, or to taste; 1 teaspoon hot sauce (eyeball it); 1 teaspoon Dijon mustard; Black pepper; 2 6-ounce cans white tuna in water, drained, or 3 4-ounce cans Italian tuna in oil, drained; 1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, 3 very generous handfuls; A handful of chopped fresh flat-leaf parsley

December 9, 2011

Tuna casserole was a classic back in the day when I was a kid. I’m bringing it back—Mediterranean style!

Recipe information

Yield
4 servings

Ingredients

1 10-ounce box frozen chopped spinach

Salt

1 pound medium or large shell pasta or other short-cut pasta with ridges

1 tablespoon EVOO (extra-virgin olive oil), once around the pan

2 tablespoons unsalted butter, cut into pieces

1 medium onion, finely chopped

5 garlic cloves, finely chopped

3 tablespoons all-purpose flour

1/2 cup dry white wine, a couple of glugs

1 cup chicken stock (eyeball about 1/4 of a quart-size box—the rest can go right in the fridge)

2 cups milk

1/4 teaspoon freshly grated nutmeg, or to taste

1 teaspoon hot sauce (eyeball it)

1 teaspoon Dijon mustard

Black pepper

2 6-ounce cans white tuna in water, drained, or 3 4-ounce cans Italian tuna in oil, drained

1 cup grated Parmigiano-Reggiano or Pecorino Romano cheese, 3 very generous handfuls

A handful of chopped fresh flat-leaf parsley

Preparation

Step 1
Place the 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, then reserve.
Step 2
While the spinach is defrosting, get a large pot of water on the stove for the pasta. Bring to a boil, then salt the water liberally and cook the shells to al dente.
Step 3
While the pasta works, heat a deep, large skillet over medium heat. Add the EVOO, then melt the butter into the oil. When the butter melts, add the onions and garlic and cook until tender, 4 to 5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine—it 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 the heat a bit. Season the sauce with the nutmeg, hot sauce, and mustard, then season with salt and pepper to taste. Simmer for 2 to 3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.
Step 4
Preheat the broiler.
Step 5
Back to the sauce: add the tuna, flaking it as you go, then stir to combine. Heat the spinach and tuna through for a minute or so. Drain the pasta and toss with the sauce. Transfer the tuna to a casserole dish and cover it with the Parm or Romano. Place the casserole under the broiler for 2 minutes to brown the edges and the cheese. Top with the parsley and serve.

Rachael Ray Express Lane Meals

TagsCasserole Pasta Shells Pasta Tuna Fish Seafood Spinach Leafy Greens Vegetable Parmesan Cheese Dairy Main Dinner Nut Free 30 Minutes or Less Weeknight Meals Simmer Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Recipe notes