Tuna Stuffed Jumbo Shells Food

STUFFED SHELLS I

Steps:

• Cook shells according to package directions. Place in cold water to stop cooking. Drain.
• Mix together cottage cheese, mozzarella cheese, 1/2 cup Parmesan cheese, eggs, and garlic powder. Rub the dried herbs in the palms of your hands to pulverize them, and stir into the cheese mixture. Stuff mixture into the shells.
• Spread 1/3 of spaghetti sauce in the bottom of a 15 x 10 inch pan. Place shells open side up, and close together in pan. Spread remaining sauce over top, and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or until bubbly. Let stand 10 minutes before serving.

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.

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.

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-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.

JUMBO TUNA STUFFED SHELLS

Steps:

• Start by cooking the jumbo pasta shells according to the directions on the box.
• In a medium saucepan, whisk together the flour, milk, dill and salt until smooth.
• Bring to a boil and stir until thickened. This can take anywhere from 2 to 5 minutes.
• Pour 1-1/4 cups of the sauce into a baking dish and set aside.
• Saute celery and onion in oil until tender.
• Stir in Panko crumbs, tuna, salad dressing and cheese.
• Drain shells and pat dry.
• Spoon in tuna mixture into shells.
• Place stuffed shells on top of the sauce in the dish. Drizzle with remaining sauce on top.
• Cover and bake at 350° until bubbly. Approx. 25-30 minutes.

TUNA CASSEROLE STUFFED SHELLS

Steps:

• Preheat oven to 400°F.
• Bring a pot of water to a boil.
• Add pasta shells and cook until al dente.
• Remove pasta from water and arrange on a sheet of wax paper to cool. Make sure they are not touching so they won't stick together.
• Mix the soup, milk, peas, and tuna in a bowl.
• Put a thin layer of tuna mixture on the bottom of a casserole dish.
• Fill shells with mixture and place in the casserole dish.
• Bake the tuna mixture for 20 minutes or until hot and bubbling.
• Melt butter and add bread crumbs and sprinkle them over the shells.
• Bake for 5 minutes more, or until the bread crumb mixture is golden brown.

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 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, make Tomato-Basil Vinaigrette. Mix mayonnaise, basil and salt in medium bowl. 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. Tomato-Basil Vinaigrette: Mix all ingredients.

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.

TUNA-STUFFED JUMBO SHELLS

Steps:

• Directions 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. Yield: 5 servings. Originally published as Tuna-Stuffed Jumbo Shells in Taste of Home June/July 1997, p27