10jumbo pasta shells cooked to al dente according to the instructions on the package
For the filling
5ounce(142g)Genova Yellowfin Tuna in Olive Oil in Easy Open Canno need to drain, see notes
6ounces(170g)frozen chopped spinachthawed and excess liquid squeezed out and drained
½cup(123g)whole milk ricotta cheese
½cup(50g)grated parmesan cheese
2clovesof garlicfinely minced
Salt and pepperto taste
For the bechamel sauce
2tablespoons(28g)unsalted butter
2tablespoonsall purpose flour
¾cup(178ml)whole milk
¼teaspoonground nutmeg
Saltto taste
For the topping
1tablespoon(14g)unsalted buttermelted
½cup(30g)panko breadcrumbs
¼cup(25g)grated parmesan cheese
Instructions
Preheat oven to 375 °F (191 °C)
In a small bowl, mix together the ingredients for the filling then set aside.
In a small skillet, melt butter over medium-high heat then whisk in flour and cook for 30-45 seconds to cook off any raw flour taste. Carefully add in milk, whisking constantly to make sure there are no lumps. Add the nutmeg and salt, to taste. Let mixture thicken, about 3-4 minutes. Remove from heat.
Add about 2-3 tablespoons of the sauce to the bottom of an oven-safe casserole dish and spread in a thin, even layer.
Using a spoon, fill the pasta shells with filling and continue until all the filling has been used. Place into the casserole dish.
Pour the rest of the bechamel sauce on top of the shells.
In a small bowl, stir together ingredients for the topping then sprinkle evenly on top of the pasta shells.
Bake for 20-25 minutes until pasta is cooked through and the topping is browned.