Jumbo Tuna Stuffed Shells Food

TUNA-STUFFED JUMBO SHELLS RECIPE

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.

TUNA-FILLED SHELLS

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.

TUNA-STUFFED JUMBO SHELLS

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.

TUNA SALAD JUMBO SHELLS

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.

TUNA-STUFFED JUMBO SHELLS

Steps:

• 1. 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
• 4. 25 minutes prep time plus time for chilling.

STUFFED TUNA SHELLS

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.

STUFFED JUMBO SHELLS

Steps:

• Preheat oven to 350 degrees.
• Cook pasta according to package directions, drain.
• Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes.
• Stir in breadcrumbs, and remove from heat.
• In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper.
• Add the chicken mixture.
• Fill shells and place in a 11x7 inch pan.
• Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells.
• Sprinkle with parmesan if using.
• I like to sprinkle with more mozzarella as well.
• Cover and bake for 45 minutes to 1 hour.

STUFFED TUNA SALAD SHELLS

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.

MEAT STUFFED JUMBO SHELLS

Steps:

• Cook pasta according to package directions; drain.
• Cool in single layer on foil or wax paper.
• Heat oven to 350°F.
• Meanwhile, in large skillet, brown meat; drain.
• In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper.
• Fill each shell with about 2 tablespoons meat filling.
• Spread thin layer of sauce on bottom of 13x9x2-inch baking dish.
• Place filled shells in prepared baking dish; cover with remaining sauce.
• Sprinkle with Parmesan cheese, if desired.
• Cover with foil.
• Bake 45 minutes or until hot and bubbly.

TUNA STUFFED PASTA SHELLS

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.

TUNA-STUFFED SHELLS

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.