Tuscan Tuna Casserole Recipe | Ocean's

Ingredients

• 1 tbsp butter
• 2 tbsp flour
• 1 ½ cups 2% milk
• ¼ cup pasta cooking water
• 1 cup + ½ cup shredded mozzarella
• 2 tbsp + 1 tbsp olive oil
• 1 shallot, minced
• 1 cup white kidney beans
• 3 tightly packed cups dino kale, thinly sliced
• ¼ cup oil-packed sun-dried tomatoes, drained and sliced
• 4 cups rotini noodles, cooked (reserve ¼ cup of pasta cooking water for sauce)
• 3 cans (80g) Ocean’s Solid Light Tuna in Olive Oil
• 2 tbsp panko breadcrumbs
• Coarse salt and freshly cracked black pepper to taste
• Fresh parsley, chopped