Tuna Stuffed Jumbo Shells Recipes

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TUNA-STUFFED JUMBO SHELLS RECIPE



Tuna-Stuffed Jumbo Shells Recipe image

"These light, fresh-tasting stuffed shells really star as part of a luncheon menu. I came up with this distinctive combination of ingredients by accident one day using leftovers from other recipes. It's a cool summer main dish. - Phy Bresse, Lumberton, North Carolina"

Provided by Barenakedchef

Categories     Lunch/Snacks

Time 1h25m

Yield 5 serving(s)

Number Of Ingredients 15

10 jumbo pasta shells
1/2 cup mayonnaise
2 tablespoons sugar
1 (12 ounce) can tuna, drained
1 cup diced celery
1/2 cup diced green onion
1/2 cup diced green pepper
1/2 cup shredded carrot
2 tablespoons minced fresh parsley
1/4 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons mayonnaise
1 teaspoon celery seed
1 teaspoon onion powder

Steps:

  • Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
  • 2. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
  • 3. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.

Nutrition Facts : Calories 199.2, Fat 5.8, SaturatedFat 2.2, Cholesterol 31.8, Sodium 65.3, Carbohydrate 19.4, Fiber 1.4, Sugar 17.1, Protein 16.8

TUNA-FILLED SHELLS



Tuna-Filled Shells image

Hot tuna's a hit when you mix it with sizable pasta shells and a cheesy sauce. Dill also complements the fish nicely in this cream comfort food. It's a great change of pace from the traditional tuna casserole. -Connie Staal, Greenbrier, Arkansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

12 jumbo pasta shells
5 teaspoons all-purpose flour
2 cups 2% milk
1 teaspoon dill weed
1/2 teaspoon salt
1 celery rib, diced
1 small onion, diced
1 tablespoon canola oil
2 slices white bread, crumbled
1 can (12 ounces) light water-packed tuna, drained and flaked
1/2 cup reduced-fat ranch salad dressing
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside. , In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° until bubbly and heated through, 25-30 minutes.

Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 733mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

TUNA-STUFFED SHELLS



Tuna-Stuffed Shells image

Come out of your culinary shell and enjoy these tuna- and vegetable-stuffed treats served with a savory tomato-basil vinaigrette.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 16

16 uncooked jumbo pasta shells
2 large tomatoes, seeded, chopped (2 cups)
2 tablespoons chopped onion
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise or salad dressing
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/4 teaspoon salt
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 large carrot, shredded (1 cup)
1 small zucchini, shredded (1 cup)
1 small onion, chopped (1/4 cup)
Lettuce leaf

Steps:

  • Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
  • While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.
  • In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
  • Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette.

Nutrition Facts : Calories 465, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg

STUFFED TUNA SHELLS



Stuffed Tuna Shells image

Enjoy these tuna stuffed pasta shells - perfect appetizers for potluck that are ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 20m

Yield 6

Number Of Ingredients 12

18 uncooked jumbo pasta shells (about half of 12-ounce package)
1 box (9 oz) frozen baby sweet peas
1/4 cup Yoplait® plain yogurt
1/4 cup mayonnaise or salad dressing
2 cans (6 ounces each) tuna packed in water, drained
2 tablespoons finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon lemon pepper
Salt and pepper to taste
Dash of paprika

Steps:

  • Cook and drain pasta shells as directed on package; pat dry.
  • Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
  • Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.

Nutrition Facts : Calories 255, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

TUNA STUFFED PASTA SHELLS



Tuna Stuffed Pasta Shells image

From Women's Day magazine. Uses store-cupboard ingredients for a good, quick supper. In the absence of jumbo pasta shells, you could use pasta tubes instead, I think.

Provided by Ppaperdoll

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

18 large pasta shells
1 (6 ounce) can tuna in water, drained
1 cup fresh white breadcrumbs
1/4 cup onion, finely chopped
1 large egg
1/4 cup parsley, minced
1 teaspoon lemon juice
1 (10 3/4 ounce) can condensed cream of celery soup
1/2 cup milk
2 tablespoons parmesan cheese, grated
2 teaspoons paprika

Steps:

  • Heat oven to 350°F Spray an 11X7 inch baking dish with nonstick spray.
  • Cook pasta according to directions until al-dente.
  • While pasta cooks, mix tuna, bread crumbs, onion, egg, 1/8 cup parsley and lemon juice until blended.
  • Drain pasta shells. Rinse gently in colander to cool. Fill each shell with 1 Tbsp tuna mixture and place in prepared dish.
  • Whisk soup and milk in small saucepan over medium heat until hot. Remove from heat and stir in remaining 1/8 cup parsley. Pour soup mixture over shells.
  • If making ahead, cover with foil and chill overnight in refrigerator. When ready to bake follow instructions below, adding 10 minutes to baking time.
  • To serve that evening, bake 20 to 25 minutes until sauce starts to bubble and shells are heated through.

Nutrition Facts : Calories 133, Fat 5.6, SaturatedFat 1.9, Cholesterol 57.6, Sodium 596.9, Carbohydrate 9.7, Fiber 0.9, Sugar 1.5, Protein 10.9

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