Tuna Stuffed Pasta Shells

READY IN: 50mins
Recipe by Ppaperdoll

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.

Top Review by AmyMCGS

This one didn't suit our tastebuds. I did use pasta tubes, as suggested. I wound up needing to double the recipe to fill them- apparently they're much bigger than the shells, which I didn't realize. We found that the filling tasted dry, with an overpowering taste of parsley. If I tried something like this again I'd want a more moist filling (sauce? cheese?) and I'd spice up the sauce with some garlic or other seasonings. Thanks anyway!

Ingredients Nutrition

Directions

  1. Heat oven to 350°F Spray an 11X7 inch baking dish with nonstick spray.
  2. Cook pasta according to directions until al-dente.
  3. While pasta cooks, mix tuna, bread crumbs, onion, egg, 1/8 cup parsley and lemon juice until blended.
  4. Drain pasta shells. Rinse gently in colander to cool. Fill each shell with 1 Tbsp tuna mixture and place in prepared dish.
  5. 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.
  6. If making ahead, cover with foil and chill overnight in refrigerator. When ready to bake follow instructions below, adding 10 minutes to baking time.
  7. To serve that evening, bake 20 to 25 minutes until sauce starts to bubble and shells are heated through.

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