OK. So, this isn’t healthy in the least. BUT—it was very creamy and comforting.
BAKED SPINACH AND TUNA SHELLS
20 jumbo pasta shells
1 cup Italian bread crumbs
¼ cup grated Parmesan
½ teaspoon crushed red pepper flakes
2 cans of tuna, drained and flaked
10 oz frozen spinach, thawed and squeezed dry
1 small yellow onion, diced
¼ cup flour, packed and leveled
4 cups whole milk
1 tbsp garlic powder
Preheat oven to 350 degrees F. In a large bowl, combine bread crumbs, Parmesan, and pepper flakes. Divide into two bowls for later. Start a large pot of salted water boiling (for the pasta). Heat olive oil in a pot over medium-high heat. Saute onion until tender, stirring often, for 6 minutes. Once water is boiling, add pasta shells. Add flour to onions, and stir thoroughly, cooking for 1 minutes. Slowly whisk in milk and cook until bubbly and slightly thickened, stirring constantly. Once set, cool down slightly. In one bread crumb bowl, add tuna and spinach. Add half the milk mixture and mix thoroughly. Once pasta noodles are done, drain well and line up in a 9×13 baking dish. Spoon tuna mixture into shells to fill. Once filled, pour remaining milk mixture over shells and top with remaining bread crumbs. Bake in oven for 20 minutes or until bubbly.
Make 4-5 servings. Enjoy!