Sunday, February 26, 2012

creamy shells with tuna and spinach

Is there a way to improve on something as perfect as Mediterranean Tuna Noodle Casserole? Well, we were up for a switch-up when the latest issue of Everyday Food Magazine (Feb 2012) published Creamy Shells with Tuna and Spinach. Although the recipe is to stuff giant shells, I figured it was a great way to use of the other half of an open bag of small shells. The rest of the ingredients were all items we had in the house needing to be used up as well.
Here it is - and doesn't it look institutional? I could honestly imagine this served at a school cafeteria meeting unanimous disapproval. This recipe is the kind of tuna casserole that gives it it's bad name. 

The first thing that doesn't work about this recipe is using pasta. I find egg noodles are light enough that you are able to enjoy the texture of the tuna. In this, the tuna gets lost amongst the pasta and spinach. Speaking of spinach, it's very overwhelming and this dinner in particular brings out all the qualities that make people dislike spinach so much. It can be used to enhance and sometimes be cleverly hidden - but this is a giant spinach whack in the mouth. 

Having said all that, I still didn't have too much trouble enjoying it. We won't be making it again, but it's not the worst tuna casserole I've ever eaten.

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