Stuffed Tuna Salad Shells Recipes

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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

THE BEST STUFFED SHELLS



The Best Stuffed Shells image

Here's our upgrade on the Italian-American comfort food classic. We used three different cheeses to get the ultra-creamy filling just right. It really balances the tangy homemade tomato sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 15

1/4 cup olive oil
1 small onion, diced
3 cloves garlic, minced
Pinch crushed red pepper flakes, optional
1/4 cup tomato paste
Two 28-ounce cans good-quality peeled whole plum tomatoes, crushed
1 sprig basil
2 teaspoons dried oregano
Kosher salt and freshly ground black pepper
9 ounces jumbo dried pasta shells
2 cups whole milk ricotta
8 ounces shredded part-skim mozzarella
3 tablespoons grated Parmigiano-Reggiano, plus more for topping
1/4 cup finely chopped flat-leaf parsley leaves
1 large egg, lightly beaten

Steps:

  • For the marinara sauce: Heat the oil in a medium heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until very soft, 8 to 10 minutes. Add the garlic and red pepper flakes, if using, and continue to cook, stirring occasionally, until the garlic has softened but not browned, about 3 minutes. Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes. Season with salt and pepper and bring to a simmer. Reduce the heat, add the basil and dried oregano, partially cover and simmer gently, stirring occasionally, until the sauce is thickened, about 45 minutes.
  • Remove the basil sprig. If the sauce is still too chunky, mash the larger chunks of tomato with a potato masher. Season with salt and pepper. Let cool.
  • For the shells and filling: Bring a large pot of salted water to a boil over high heat. Add the dried pasta shells cook, stirring occasionally, until softened slightly but not cooked. (The pasta shells should flexible enough to be filled but remain very al dente; they will continue to cook during baking.) Drain, then run under cold water to stop cooking. Drain well again.
  • Preheat the oven to 375 degrees F.
  • Mix together the ricotta, mozzarella, Parmigiano-Reggiano, parsley and egg in a large bowl until well combined and uniform. Season liberally with salt and pepper. Transfer the filling to a large disposable pastry bag or large resealable plastic bag (or use a spoon for filling directly from the bowl).
  • Spread 2 1/2 cups of the marinara sauce in a 13-by-9-inch baking dish. Snip off the end of the pastry bag and squeeze the filling into the shells one at a time. Arrange the shells open-side up in a tight single layer in the baking dish as you fill them. Top with the remaining marinara sauce. Cover the pan tightly with foil and bake the shells until the sauce is bubbling throughout and the filling is heated through, about 35 minutes.
  • Remove the foil from the pan and continue to bake for 10 more minutes to reduce the sauce. Let cool slightly before serving. Top with grated Parmigiano-Reggiano.

STUFFED TUNA SALAD SHELLS



Stuffed Tuna Salad Shells image

Cold stuffed shells for an easy appetizer or healthy snack. You can sub chicken or salmon for the tuna. From Betty Crocker's Best-Loved Recipes.

Provided by carmenskitchen

Categories     Pasta Shells

Time 27m

Yield 6 serving(s)

Number Of Ingredients 12

18 uncooked jumbo pasta shells
1 cup frozen green pea
1/4 cup plain yogurt
1/4 cup mayonnaise or 1/4 cup salad dressing
2 (6 ounce) cans tuna in water, drained
2 tablespoons finely chopped onions
1 teaspoon lemon juice
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon lemon pepper
salt and pepper
1 dash 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 and stir in tuna, onion, lemon juice, herbs, salt and pepper.
  • Fold in peas.
  • Spoon one heaping tablespoonful of mixture into each shell.
  • Sprinkle with paprika before serving.

SALAD STUFFED SHELLS



Salad Stuffed Shells image

A really different way to present pasta salad OR your favorite recipe for tuna and chicken salad! A really creative finger food that will impress your guests at picnics, BBQs, and showers! I served this on a bed of lettuce garnished with green and black olives.

Provided by Micki

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 9

Number Of Ingredients 8

18 jumbo pasta shells
½ pound thinly sliced salami
4 cups chopped romaine lettuce
1 cup chopped roma tomatoes
¾ cup seeded and chopped cucumber
¾ cup chopped red onion
½ cup balsamic vinaigrette salad dressing
1 cup shredded Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
  • Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 30.7 g, Cholesterol 31.6 mg, Fat 14.7 g, Fiber 2.1 g, Protein 14.3 g, SaturatedFat 4.8 g, Sodium 819 mg, Sugar 2.7 g

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

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 JUMBO SHELLS



Tuna-Stuffed Jumbo Shells 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 Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 17

10 jumbo pasta shells
1/2 cup mayonnaise
2 tablespoons sugar
1 can (12 ounces) tuna, drained
1 cup diced celery
1/2 cup diced green onions
1/2 cup diced green pepper
1/2 cup shredded carrot
2 tablespoons minced fresh parsley
CREAMY CELERY DRESSING:
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
Lettuce leaves and red onion rings, optional

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. , For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. , Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.

Nutrition Facts :

TUNA SHELL SALAD



Tuna Shell Salad image

Do you like tuna but need a new way to serve it? Foll Pat Kordas' lead. "I created this light salad as a way to use tuna in dishes other than sandwiches," the Nutley, New Jersey cook explains. "Mustard and dill enhance the flavor."

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 10

1 package (7 ounces) small pasta shells
1 can (6 ounces) light water-packed tuna, drained and flaked
1/4 cup finely chopped onion
1 large carrot, shredded
3/4 cup reduced-fat mayonnaise
1/4 cup fat-free milk
1 tablespoon lemon juice
2 teaspoons prepared mustard
1 teaspoon dill weed
1/8 teaspoon pepper

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a salad bowl, combine the pasta, tuna, onion and carrot. In a small bowl, combine the remaining ingredients. Pour over salad and toss to coat. Cover and chill until serving.

Nutrition Facts :

TUNA SALAD JUMBO SHELLS



Tuna Salad Jumbo Shells image

Make and share this Tuna Salad Jumbo Shells recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 1h10m

Yield 5 serving(s)

Number Of Ingredients 15

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

Steps:

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

CREAMY SHELLS WITH TUNA AND SPINACH



Creamy Shells with Tuna and Spinach image

This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 50m

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
1 small yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups whole milk
Coarse salt and ground pepper
1 hamburger bun, torn into large pieces
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
1/2 teaspoon red-pepper flakes
1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
2 cans (6 ounces each) light tuna in water, drained and flaked
6 ounces jumbo pasta shells (about 20), cooked according to package instructions

Steps:

  • Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
  • In a food processor, combine bun, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce; season with salt and pepper. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.

Nutrition Facts : Calories 704 g, Fat 32 g, Fiber 6 g, Protein 42 g, SaturatedFat 9 g

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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