Creamy Tuna Stuffed Shells

I don't typically observe Lenten Friday meat abstinence.  While we are a Catholic family, we are pretty much non-practicing.  But this year, with my daughter going to a Catholic preschool, I find myself observing this year.  Probably out of guilt.   Ironically, I'm the only one observing because kids under 12 don't have to abstain from meat and I'm not forcing my husband to do this.  If he wants to have a turkey club sandwich for lunch on Fridays, it's up to him.  But dinner is my territory.  So we are having Fish Fridays.   Last week, I made fish tacos.  This week, we had these stuffed shells.

The recipe called for 20 shells and I had initially invited friends over because I thought it would be way too much.  But after Nico and Liam were done, we only had 6 shells left over.  I was a little happy our friends couldn't make it for dinner!

I made a few changes to the original recipe.  Including using chicken broth in place of half the milk.  It wasn't exactly what I had been expecting, but it was good.  A nice change from ricotta and tomato filled pasta.  And a very nice addition to our meat free Friday menus.

Creamy Tuna Stuffed Shells
3 tablespoons unsalted butter
1 small yellow onion, diced
1/4 cup all purpose flour
1.5 cups whole milk
1.5 cups chicken broth
salt and pepper
1 cup breadcrumbs
1/4 cup parmesan cheese
1/2 teaspoon red pepper flakes
1 package spinach, stems removed and chopped (or use frozen chopped spinach, but be sure to squeeze all the excess moisture out of it.
2 cans light tuna in water, drained and flaked
20 jumbo pasta shells, cooked

Preheat the oven to 375 degrees.  In a medium pot, melt the butter over medium high heat.  Add the onions and cook until soft.  Add the flour and cook, stirring constantly, about 1 minute.  Gradually stir in the milk and chicken broth, whisking constantly.  Cook until thickened and bubbling.  Season with salt and pepper.

In a bowl, combine the bread crumbs, parmesan cheese, red pepper flakes and spinach.  Reserve 4 tablespoons of this mixture on the side.  Add the tuna and spinach to the bowl and toss with half of the sauce.  Fill each shell with 2 tablespoons of this tuna mixture and place in a baking dish.  Top with remaining sauce and reserved breadcrumb mixture.  Bake until golden and bubbling, about 20 minutes.

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