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Tuna-Stuffed Shells

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We hope you got insight from reading it, now let’s go back to tuna-stuffed shells recipe. To cook tuna-stuffed shells you need 10 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to cook Tuna-Stuffed Shells:
  1. Take jumbo shells
  2. Use 20 uncooked jumbo pasta shells (half of a 12 oz box)
  3. Use 1⁄3 cup mayonnaise or salad dressing
  4. Prepare 2 tsp dried basil leaves or italian seasoning
  5. Take 1⁄4 tsp salt
  6. Take 2 can solid white tuna in water, drained and flaked (6 1⁄8 oz each)
  7. Provide 1 large carrot, shredded (1 cup)
  8. Get 1 small zucchini, shredded (1 cup)
  9. Take 1 small onion, chopped (1⁄4 cup)
  10. Take 1 Tomato-Basil Vinaigrette
Steps to make Tuna-Stuffed Shells:
  1. Cook pasta shells as directed on package.
  2. While pasta is cooking prepare Tomato-Basil Vinaigrette (recipe can be found in my profile).
  3. Mix mayonnaise, basil, and salt in medium bowl. Stir in tuna, carrot, zucchini and onion until evenly mixed. Drain pasta. Rinse with cold water; drain. Fill each pasta shell with 1 tablespoon tuna mixture and top with 1⁄2 tablespoon of Tomato-Basil Vinaigrette.
  4. These shells can be served either warm or cold. To serve warm: Place shells on a microwavable plate. Cover with plastic wrap. Microwave on high 2-3 minutes or until warm.

Combine the tuna, ricotta cheese, Parmesan cheese, salt and pepper in a bowl and mix well to combine. The shells were hard to stuff too. I would make this recipe again, though. I made these tuna stuffed shells many years ago when I first seen the recipe in my Taste Of Home Cookbook and it was excellent for a lite lunch and perfect to serve on those hot summer days. Prepare pasta shells according to package directions; drain.

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