Creamy Shells with Tuna and Spinach

By dublinburro

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, diced small
• 1/4 cup all-purpose flour (spooned and leveled)
• 4 cups whole milk
• Coarse salt and ground pepper
• 1 hamburger bun, torn into large pieces
• 1/4 cup grated Parmesan
• 1/2 teaspoon Italian seasoning
• 1/2 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

Details

Adapted from marthastewart.com

Preparation

Step 1

Step 1

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.

Step 2

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.