Verdelho Spinach, Mushroom and Tuna Casserole recipe

8 servings

1 (16 ounce) package elbow macaroni

2 teaspoons olive oil

5 fresh mushrooms

1/2 teaspoon paprika

1/2 teaspoon chili powder

1 1/2 teaspoons dried oregano

1/4 cup Verdelho wine

1/2 (13.5 ounce) can spinach, drained

3/4 cup part-skim ricotta cheese

1 (12 ounce) can tuna, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1/2 cup milk

4 slices bread, toasted

Preheat the oven to 300 degrees F (150 degrees C).

Bring a large pot of lightly salted water to a boil.

Add macaroni, and cook until tender, about 8 minutes.

Drain.

Heat olive oil in a skillet over medium heat.

Add mushrooms, and saute until tender.

Season with paprika, chili powder, and oregano.

Pour in the wine, and let simmer for 5 minutes.

Stir in the spinach, and simmer until heated through.

Stir the spinach mixture into the drained macaroni.

Mix in the tuna.

Combine the condensed soup and milk; stir into the mixture until evenly coated.

Transfer to a 9x13 inch baking dish.

Crumble toasted bread over the top.

Bake for 20 to 25 minutes in the preheated oven, until the top is crispy and browned.