Spinach Tuna Rotini Bake

Ok So wonderful new recipe.  It takes about 30 min. roughly and makes about 9 servings.

Ingredients:
1/2 box of whole wheat Rotini Pasta
1- 10 oz Can of  Tomato Soup
1 7 oz Can of Tuna drained
3 tbsp of flour
1 Cup Hot water
1 1/4 Cup Milk
2-3 Cups Fresh Baby Spinach, chopped
4 tbsp butter
1 1/2 Cup Shredded cheese

Directions:
Heat oven to 375
Bring a pot of salted water to boil add the 1/2 box of rotini noodles.  Boil gently until al dente.
In a sauce pan melt 2 tbsp butter add water and 1 tbsp flour then add the tomato soup and about 1/4 can of water.  Mix until all is well blended and has a smooth texture.  Add any seasoning you desire to flavor the sauce.
(If you're in a hurry you could use your favorite spaghetti sauce instead and just heat it to a simmer)
After this add the can of tuna to the tomato mixture and stir well.  Heat thoroughly.
In a second saucepan melt the other 2 tbsp of butter.  Add the milk and 2 tbsp of flour and mix until well combined and smooth.  Now add the chopped spinach leaves and mix well.  Cook around medium until the sauce starts to thicken slightly.  Add around 1 Cup of shredded cheese. Turn it down to low until the cheese is melted.
Take a small casserole dish and grease it.  Pour in the noodles first.  Then evenly spread the tomato mixture over the noodles.  Now scoop the spinach mixture evenly over the top of the tomato mixture.  Sprinkle some of the leftover shredded cheese over the top of the spinach mixture.  Now bake until the cheese is thoroughly melted or the edges start to brown.