Tuna-Zucchini Pasta Shells

READY IN: 1hr 15mins
Recipe by Tea Girl

This is a recipe that came in a basket of food that we got for our wedding anniversary. It is slightly modified, partly to my taste and partly to make it easier. We have it with a nice salad with a vinaigrette.

Top Review by Sydney Mike

I really enjoy making recipes like this one, as much as anything else because the presentation is so nice! I served this up when we had a neighbor couple over for supper & it was very, very nice! I used albacore tuna, some canned green chile, & seasoned it all with lemon pepper instead of the usual S&P! Definitely a keepr of a recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]

Ingredients Nutrition


  1. Cook the shells until al dente, set aside to cool.
  2. Pre-heat oven to 200°C and oil a 9in x 13in casserole dish.
  3. Clean the zucchini, finely dice it and in 1 tablespoon of olive oil lightly sauté the zucchini in a pan. (Best to start this after the pasta is done so the shells are cool enough to handle by the time you have to fill them.).
  4. Drain the tuna, flake it, and mix the tuna into the zucchini.
  5. Salt and pepper to taste.
  6. Fill the shells with the tuna-zucchini mixture and put in the casserole dish.
  7. Peel the garlic and press garlic with a garlic press.
  8. Finely chop chili if you aren't using prechopped chilis.
  9. Saute the chili and garlic in 1 tablespoon of olive oil in a pan.
  10. Seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.
  11. Add crème fraîche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.
  12. Pour sauce over the shells.
  13. Sprinkle cheese over the casserole dish.
  14. Put in oven uncovered and bake for 25 minutes.

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