High Fiber Tuna Casserole from Rachael Ray Recipe

Ingredients

• Salt
• 1 box whole wheat penne
• 1 tablespoon EVOO
• 1 tablespoon butter
• 2 garlic cloves, grated
• 1 small onion, chopped
• 2 tablespoons flour
• 1 cup chicken stock
• 1 cup half-and-half
• Ground black pepper
• Pinch of nutmeg
• 1/4 cup flat leaf parsley, chopped
• 1/2 cup grated Parmigiano Reggiano cheese, plus some for table
• 1 can cannellini beans (15 oz.) drained
• 2 boxes frozen spinach (10 oz. each), tawed adn squeezed in kitchen towel to remove excess moisture
• 2 cans tuna in water (6 oz. each), drained