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1
Preheat the oven to 375u00b0F. Butter a 2 1/2- or 3-quart casserole dish and set aside.
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2
Cook the pasta until al dente in a large pot of boiling water. Drain and set aside.
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3
In a large saucepan, heat olive oil over medium heat. Add the mushrooms and shallots, and cook for about 5 minutes, or until shallots are translucent and mushrooms are beginning to soften.
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4
Add the garlic and continue cooking for 1 additional minute. Slowly pour in the wine, lower the heat to medium-low and cook until the liquid is reduced by half, about 3 minutes.
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5
Add the flour to the pan and stir well to ensure all the mushrooms are coated. Increase the heat to high and slowly pour in the milk, bringing the mixture to a boil.
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6
Reduce the heat to medium and cook, stirring to avoid sticking or clumping, until the milk begins to thicken and starts to look like more of a sauce, about 4 minutes.
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7
In a large mixing bowl, combine the cooked pasta, cheese, capers, tuna, spinach, thyme, salt and pepper.
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8
Pour the creamy mushrooms sauce into the bowl and stir to coat all ingredients. Transfer the mixture to prepared casserole dish and set aside.
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9
Sprinkle the breadcrumbs over the top of the casserole and bake for 20 minutes, or until the top is lightly brown
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10
can freeze*
