Italian Tuna Casserole

• 3/4 10 oz. box frozen spinach
• salt
• whole wheat bow tie pasta
• 1 tbsp extra virgin olive oil (EVOO), once around the pan
• 2 tbsp EVOO buttery spread - I use Smart Balance
• 1 med. onion, chopped
• 3 garlic cloves, chopped
• 3 tbsp all-purpose flour
• 1/2 c. white wine - I use a Reisling
• 1 c. chicken stock
• 2 c. milk
• 1/2 tsp Dijon mustard
• 2 6 oz. cans white tuna in oil
• 2 handfuls grated Parmesan cheese

Place spinach on a plate and microwave it for 6 minutes on high to defrost it. Place it on paper towel and pat to dry. Set aside.

While the spinach is defrosting, bring a pot of water to a boil. Salt and cook pasta to al dente.

While the pasta works, heat a deep skillet over med. heat. Add the EVOO and melt the buttery spread into the oil. When it melts, add the onions and garlic and cook until tender, about 4-5 minutes. Sprinkle the flour around the pan and cook for a minute, then whisk in the wine. Whisk in the stock, then whisk in the milk and bring it to a bubble. Reduce the heat a bit. Season the sauce with nutmeg and mustard then salt to taste. Simmer for 2-3 minutes to thicken, then add the spinach, separating it as you add it to the sauce.

Preheat oven to 300 degrees

Add the tuna to the sauce, flaking it as you enter and stir to combine. Heat for a minute or two. Drain the pasta and add it to the sauce. Transfer into a casserole dish and top with Parmesan cheese. Bake for about five minutes, to brown the edges and melt the cheese. 

4 servings. 

Adapted from Rachael Ray's Express Lane Meals