Pasta Shells With Tuscan Tuna Food

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.

ITALIAN-STYLE TUNA PASTA BAKE

Steps:

• Heat oil in a fairly large pan (preferably a wok) and add the onion until it softens. About 2-3 minutes. Then add the tuna and sauté for another 3 minutes.
• Add the chopped tomatoes, tomato puree, Italian herb seasoning, oregano, garlic granules and salt & pepper to taste.
• Simmer for about 15 minutes-20 minutes or until the sauce has thickened stirring from time to time.
• While the sauce is simmering, heat the oven at 200 degrees or 180 for fan-assisted ovens. And cooked the pasta shells 2 minutes less than the directed time on the packet. It needs to be a little bit tougher as it still needs to be cooked in the oven. DO NOT OVERCOOK. Drain and set aside.
• When the sauce has thickened add the chopped fresh basil and the drained pasta shells and stir until thoroughly mix.
• Transfer into an oven-proof dish and topped with grated cheddar and mozzarella. Bake for another 20- 25 minutes or until the cheese on top has turned golden brown.
• ENJOY!

SALMON-STUFFED PASTA SHELLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a large baking dish lightly with 1 tablespoon olive oil.
• Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes.
• Meanwhile, heat 2 tablespoons oil in a well-seasoned frying pan over medium-high heat. Cook salmon with onion, garlic, dill, and parsley in the hot oil until it easily flakes with a fork, flipping once, about 10 minutes total. Add white wine and cream cheese. Fold into the fish mixture until everything is well coated. Season with salt and pepper.
• Drain pasta shells. Stuff shells with mixture and place into the prepared baking dish. Cover with foil.
• Bake in the preheated oven until bubbly and heated through, about 20 minutes.
• While the shells are cooking, mix half-and-half, wine, cream cheese, dill, butter, garlic, salt, and pepper together in a saucepan and cook the sauce over medium heat until butter and cream cheese have melted, 5 to 7 minutes.
• Remove shells from the oven and top with cream sauce. Serve.

ITALIAN TUNA PASTA SALAD

Steps:

• In a large bowl, combine the pasta, carrots, zucchini, tuna and salad dressing. Cover and refrigerate for 2 hours or overnight. Serve in a lettuce-lined bowl if desired.

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.