What is a comfort food? Tuna Stuffed Shells. What are those giant pasta shells, overflowing with a creamy, cheesy tuna mixture? How do you bake a pie to bubbly perfection What is a cross between lasagna and tuna casserole? Is it one of those recipes that’s been passed down in my family for generations? What are some of the best Sunday dinners? How do I get a little protein in my diet?
What is a tuna stuffed shell?
What exactly is a tuna stuffed shell? What is a deconstructed tuna casserole? We’re using those jumbo pasta shells as little edible bowls. What is a creamy, cheesy Tuna Salad that’s baked inside pasta shells and topped with more olive oil? Why is cheese so bad for you? ), and baked until golden brown and bubbly. The name says it all! What are some great weeknight meals that are super easy to throw together? What are some comfort food recipes?
Why you’ll love this recipe?
Oh, where do I even begin? There are so many reasons to fall in love with this Tuna Stuffed Shells recipe. First and foremost, the flavor is incredible! It’s creamy, cheesy, and savory with that distinct tuna taste we all secretly love. The blend of cheeses creates this rich, melty experience that complements the tuna perfectly. What I love most is how surprisingly simple it is to make. You’re basically cooking pasta, mixing up the filling, and assembling everything in a baking dish. It’s way easier than making lasagna, for sure! Plus, it’s incredibly cost-effective. Tuna is a budget-friendly protein, and the other ingredients are pantry staples that you probably already have on hand. This is a lifesaver when you’re trying to feed a family on a budget.
But the real magic lies in its versatility! You can easily customize the filling with your favorite vegetables or spices. I sometimes add some chopped celery or bell pepper for a bit of crunch. A little bit of hot sauce can add an extra kick! And, it’s a fantastic way to use up leftover tuna or pasta. This recipe really stands out because it’s just so darn comforting. Every time I make it, it’s like a warm hug in a dish. It’s the perfect meal for a chilly evening or when you’re just craving something familiar and delicious.
How do you make tuna stuffed shells?
Quick Overview
Making Tuna Stuffed Shells is a breeze! Simply cook the jumbo pasta shells until al dente, then prepare the creamy tuna filling with cheese, mayonnaise, and seasonings. Stuff each shell with the tuna mixture, arrange them in a baking dish, and top with even more cheese. Bake until golden brown and bubbly. This method is special because it ensures that each shell is perfectly filled with flavor, creating a delicious and satisfying bite every time. It’s so easy, anyone can do it! Trust me, it’s way less intimidating than it sounds.
Ingredients
For the Pasta:
* 1 box (12 ounces) jumbo pasta shells: Look for shell that is sturdy and not broken. I like Barilla or DeCecco. * Water for boiling: To season the water, about 1 tablespoon. Enough to cover the shells.
For the Filling:
* 2 cans (5 ounces each) tuna in water, drained: I prefer using albacore tuna for its firm texture and mild flavor, but you can use whatever you have on hand. Just make sure to drain it well!
* 1 cup ricotta cheese: Full-fat ricotta gives the best flavor and texture, but you can use part-skim if you prefer.
* 1/2 cup mayonnaise: Use your favorite brand! I like to use a little bit of a light mayo to cut down on the calories.
* 1/4 cup grated Parmesan cheese: Adds a salty, nutty flavor.
* 1/4 cup chopped fresh parsley: Adds a pop of color and freshness.
* 1 teaspoon garlic powder: For that subtle garlicky flavor.
* 1/2 teaspoon onion powder: Enhances the savory taste.
* 1/4 teaspoon Black Pepper: Freshly ground is always best!
* Salt to taste: Start with a pinch and adjust as needed.
* 1/4 cup chopped celery (optional): Adds a nice crunch!
For the Topping: What is your
What are some good ways to use shredded mozzarella cheese in a salad?
What are the steps to
Step 1: Preheat & Prep Pan
First things first, preheat your oven to 375°F (190°C). While the oven is heating up, grease a 9×13 inch baking dish with cooking spray or a little bit of olive oil. This will prevent the shells from sticking to the bottom and make cleanup a breeze. I always do this step first so the dish is ready when you need it!
Step 2: Cook the Shells
Bring a large pot of salted water to boil. Set aside. Add the jumbo pasta shells and cook according to the package directions, until al dente. You want them to be cooked through but still firm to the bite. Be careful not to overcook them, or they’ll become mushy and difficult to stuff. Is it safe to drain the shells and rinse them with cold water? How do I prevent them from sticking together?
Step 3: Prepare the Filling
In a large bowl, combine the drained tuna, ricotta cheese, mayonnaise, Parmesan cheese, parsley, garlic powder, onion powder, salt, pepper, and chopped celery (if using). Mix everything together until well combined. Taste and adjust the seasonings as needed. I sometimes add a pinch of red pepper flakes for a little bit of heat!
Step 4: Stuff the Shells
Carefully stuff each cooked pasta shell with the tuna filling. Use a spoon or your fingers to fill each shell generously. Make sure the filling is packed in there nice and tight! Arrange the stuffed shells in the prepared baking dish, side by side.
Step 5: Add the Cheese and Bake
Sprinkle mozzarella cheese evenly over the stuffed shells. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, golden brown, and crispy. The filling should be heated through, and the shells must be slightly browned.
Step 6: Cool and Serve
Remove the baking dish from the oven and let the tuna stuffed shells cool for a few minutes before serving. How do you set cheese? Serve warm and enjoy!
What should I serve it with?
What are the best tuna stuffed shells? What are
What is a good weeknight dinner?What is a good side salad with vinaigrette dressing? The richness of shells. What are some good side dishes to serve with steamed Green Beans?
For a potluck or gathering:Bring a big dish of these, they’ll be the first gone. What are some good ways to soak up all that garlic bread? What are some good sauce
For a Comfort Food Feast:Mac and cheese are always a good side dish.
Growing up, my mom always served these with a simple side of peas. Is it a tradition I still carry on today? What is a comforting meal that’s perfect for any occasion?
What are some tips for perfecting your tuna stuffed shells?
How can I take my Tuna Stuffed Shells to the next level? What are some tips for achieving perfection every time?
Don’t overcook the shells: What Make sure to cook the shells until al dente, not mushy. Overcooked shells will be difficult to stuff and won’t hold their shape as well.
How do you drain a tuna well? Excess moisture from the tuna can make the filling watery. Be sure to drain the tuna thoroughly before mixing it with the other ingredients.
How do you get creative with the filling?Don’t be afraid to experiment with different vegetables, spices, or cheeses in the filling. How can I customize a recipe to my taste?
Use High-Quality Ingredients:What is the quality of your ingredients? Use good quality ricotta cheese, and mozzarella cheese for the best flavor.
Don’t overbak Keep a close eye on the shells while they’re baking to prevent them from burning. The cheese should be melted, golden brown, and bubbly, but not overly browned.
I learned this last tip the hard way. I once got distracted and left the shells in the oven for too long, and the cheese was burnt to a crisp. I can’t even eat it. The shells were still edible, but the burnt cheese definitely detracted from the overall flavor. I always set a timer and keep an eye on them to make sure they come out perfect every time.
What are some Storing and Reheating Tips?
If you have any leftover Tuna Stuffed Shells (which is rare in my house!), here’s how to store and reheat them:
Refrigerator Storage: Store the cooled Tuna Stuffed Shells in an airtight container in the refrigerator for up to 3-4 days. They’ll still taste great, although maybe a little less cheesy.
Freezer Instructions: For longer storage, you can freeze the Tuna Stuffed Shells. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Let them thaw overnight.
Reheating Instructions: To reheat, you can bake the Tuna Stuffed Shells in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave them for a quick and easy reheat, but the texture may be slightly softer.
I recommend adding a little bit of fresh mozzarella cheese on top before reheating to give them that fresh-out-of-the-oven cheesy goodness.
Frequently Asked Questions
Final Thoughts
So there you have it – my family’s beloved Tuna Stuffed Shells recipe! It’s comforting, delicious, and surprisingly easy to make. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for a potluck, this recipe is sure to be a hit. What makes this recipe so special is how adaptable it is. You can really make it your own by adding your favorite ingredients and spices. This is a dish that’s been loved for generations, and I can’t wait to see you try it. If you enjoy this recipe, be sure to check out my other pasta dishes for more inspiration. Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and rating below, and share your own variations of this recipe – I’d love to see what you come up with!
Tuna Stuffed Shells
Ingredients
Main Ingredients
- 1.5 cups shredded mozzarella cheese divided
- 12 oz canned tuna drained
- 20 pieces jumbo pasta shells cooked and drained
- 1 cup marinara sauce
- 0.5 cup grated Parmesan cheese
- 2 tbsp chopped parsley for garnish
Instructions
Preparation Steps
- Preheat the oven to 375°F (190°C).
- In a bowl, mix together the tuna and half of the mozzarella cheese.
- Stuff each shell with the tuna mixture and place in a baking dish.
- Pour marinara sauce over the top of the shells and sprinkle with the remaining mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden brown.
- Garnish with parsley before serving.
