1 pound medium or large shell pasta or other with ridges
1 tablesppon EVOO
2 tablespoons 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
1 cup chicken stock
2 cups milk
1/4 teaspoon grated nutmeg
1 teaspoon hot sauce
1 teaspoon dijon mustard
2 6 ounce cans white tuna in water, drained
1 cup grated parmigiano reggiano cheese
Chopped fresh flat leaf parsley
Place the spinach on a plate and microwave it for 6 minutes on high to defrost it. Place in clean kitche towl and wring dry, then reserve.
While psinach defrosting, get a large pot of water on the stove for the pasta. Bring to boil, then salt the water liberally and cook the shells al dente.
While the past wcooks, heat a deep, large skillet over medium heat. Add the EVOO, then melt better. After butter melts, add onions and garlic and cook until tender, 4-5 minutes. Sprinkle the four around the pan and cook for a minute, then wisk in the wine. It will cook off and the mixture will thicken almost immediately. Whisk in the stock, then the milk and bring to a bubble. Reduce the heat a bit. Season the sauce with nutmet, hot sauce and mustard, then season with salt and pepper to taste. Simmer for 2-3 minutes to thicken, then add the spinach, sparating it ass you add it to the sauce.
Preheat the broiler. With the sauce, add the tuna, flaking it as you go, then stir to combine. Heat the spicah and tune through for a minute. Drain the pasta and toss with the sauce. Transfer the mixture to a casserole dish and cover with the cheese. Place the casserole under the broiler for 2 minutes to brown the edges and cheese. Top with parsely and serve.
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