300gramsMedium Pasta Shells, uncookedapprox. 3 ½ cups
2 tablespoonsButter
2Scallionsdiced
3-4clovesGarlicminced
2cansFlaked Light Tunadrained
300gramsFrozen Spinachapprox. 1 ½ cups, defrosted and drained
2cupsSharp Cheddar Cheeseshredded and divided
13ouncesEvaporated Milk approx. 1 ⅔ cups
2 largeEggs
1 teaspoonBlack Pepper
½-¾teaspoonSea Salt
1 teaspoonPaprika
Instructions
Cook the pasta shells as per the package instructions. Cook until al dante, strain and rinse the pasta with cold water to stop the cooking. Set aside.
Defrost the spinach by either letting it sit at room temperature or defrost in the microwave using the defrost setting (see more detailed instructions above).
After the spinach is fully defrosted, transfer it to a fine mesh sieve and press out all of the excess water. Set aside.
Preheat oven to 350°F
In a large oven safe skillet* over medium heat, melt the butter. Sauté the garlic and scallions for 1 minute, until fragrant.
Remove from the heat. To the skillet add the cooked pasta shells and ½ cup of cheddar cheese, stir to combine.
On top of the pasta, add the spinach in an even layer.
On top of the spinach, add the tuna in an even layer, set aside.
In a small mixing bowl add the evaporated milk, eggs, pepper and salt. Whisking to combine.
Evenly pour the milk mixture overtop of the entire casserole.
Top with remaining cheddar cheese and sprinkle the paprika on top.
Bake for 30-35 minutes until the cheese is bubbly and the top is starting to brown. Let sit for 5 minutes before serving.
Notes
*Instead of an oven safe skillet you can use a traditional casserole dish. Sauté the butter, garlic, and scallions in a fry pan and transfer to an oven safe casserole dish. Carry on with the rest of the instructions as listed.