For the best results, we recommend using refrigerated pesto for its fresh flavor which enhances the overall dish.
Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray.
Bring a large pot of water to a boil over medium-high heat.
Photo:Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Cook pasta, stirring occasionally, until al dente, about 9 minutes.
Reserve 1 cup cooking water; drain the pasta well and transfer to a large bowl.
Heat oil in a medium saucepan over medium-high heat.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Add shallot; cook, stirring often, until softened, about 2 minutes.
Stir in flour; cook, stirring constantly, 1 minute.
Gradually whisk in milk; cook, whisking often, until slightly thickened, about 2 minutes.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Whisk in 1/4 cup Parmesan until melted.
Remove from heat; stir in pesto, salt, pepper and 3/4 cup reserved cooking water.
Gently fold in tuna, tomatoes and spinach until evenly distributed.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Spoon into the prepared baking dish.
Sprinkle with panko and the remaining 1/4 cup Parmesan.
Broil until the casserole is heated through and the top is golden brown, about 10 minutes.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
