Ingredients

The following ingredients have 4 Servings
  • 1 box whole wheat penne
  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 1 tablespoon butter
  • 2 garlic cloves
  • grated
  • 1 small onion
  • chopped
  • 2 tablespoons flour
  • 1 cup chicken stock
  • 1 cup milk or half-and-half
  • Salt and ground black pepper
  • A pinch of nutmeg
  • ¼ cup flat-leaf parsley
  • chopped
  • ½ cup grated Parmigiano Reggiano
  • plus some for topping
  • One 15-ounce can cannellini beans
  • drained
  • 2 boxes frozen spinach
  • thawed and squeezed in a kitchen towel to remove excess moisture
  • Two 6-ounce cans tuna in water
  • drained

Instruction

  • Preheat oven to 400 °F
  • Place a large pot of water over high heat and bring up to a boil to cook the pasta
  • Once at a boil, add some salt and the pasta and cook until al dente, according to package directions
  • Drain pasta thoroughly, return it to the pot and reserve
  • In a large skillet over medium-high heat, heat 1 turn of the pan of EVOO and the butter
  • Cook garlic and onion until tender, about 2-3 minutes
  • Sprinkle in flour and cook for another minute then whisk in chicken stock and half-and-half, season with salt, ground black pepper and nutmeg
  • Bring it up to a bubble and thicken
  • Turn off the heat, fold in the parsley, grated Parmigiano Reggiano, cannellini beans, spinach, tuna, and penne
  • Pour the mixture into a 13x9" baking dish and top with remaining cheese
  • Place in the oven to brown the topping, about 10 minutes
  • Serve with your favorite simple salad alongside