Italian Tuna Casserole - cooking recipe

Ingredients

1 (10 ounce) box frozen chopped spinach
salt
1 lb shell pasta (medium or large, with ridges)
1 tablespoon extra virgin olive oil
2 tablespoons butter, cut into pieces
1 medium onion, finely chopped
5 garlic cloves, minced
3 tablespoons all-purpose flour
1/2 cup dry white wine
1 cup chicken broth
2 cups milk
1/4 teaspoon grated fresh nutmeg
1 teaspoon hot sauce
1 teaspoon Dijon mustard
black pepper
2 (6 ounce) cans white tuna in vegetable oil, drained
1 cup grated parmigiano-reggiano cheese
2 -3 tablespoons chopped fresh flat-leaf parsley

Preparation

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 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 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.