Created by Sue on July 19, 2013
Step 1: Preheat oven to 350F.
Step 2: In a large skillet, saute the garlic scapes or asparagus with the celery, onion, carrot, mushrooms, and seasonings until the mushrooms weep and the onions get soft.
Step 3: Stir in the wine and let it evaporate, then removed from heat and stir in the spinach, pimientos, black olives and drained tuna.
Step 4: Meanwhile heat water for spaghetti and cook that according to package directions, then drain.
Step 5: Meanwhile, prepare sauce by placing evaporated milk and milk in a saucepan, then whisking in the salt, pepper, garlic, and cornstarch. Heat sauce over med-low heat, whisking until it becomes thickened, then remove from heat and stir in the Parmesan until it melts. DO NOT boil the cheese- it gets weird if you do.
Step 6: Prepare breadcrumbs by pulsing slices of bread in the food processor. I use an Italian or French type bread for this. Melt the butter in the microwave and toss with the breadcrumbs; set aside.
Step 7: Toss the cooked pasta with the cooked veggies and sauce then pour into a buttered casserole dish. Sprinkle with bread crumbs.
Step 8: Then bake for about 30-35 minutes uncovered, until the top is golden brown.