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Tuna Stuffed Shells Recipe


Tuna Stuffed Shells Recipe

Tuna Stuffed Shells Recipe

Photo (c) John Mitzewich
This delicious tuna stuffed shells recipe is inspired by the American classic, tuna noodle casserole. This delicious tuna stuffed shells casserole recipe is perfect for a larger groups since it can be made ahead, and stays hot a long time at the table.

Makes 4 Portions of Tuna Stuffed Shells

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes


  • For the sauce:
  • 3 tablespoon butter
  • 3 tablespoon flour
  • 3 cups cold milk
  • pinch cayenne
  • pinch nutmeg
  • 1 teaspoon salt, or to taste
  • 1/4 teaspoon dried oregano
  • 1/2 cup grated Fontina cheese, or white cheddar
  • 20 cooked jumbo pasta shells
  • For the filling:
  • 1 tablespoon reserved olive oil from tuna jar
  • 1/2 small onion, diced
  • 1 clove garlic, minced
  • 1/2 cup diced red pepper
  • 1/2 cup green peas
  • 2 (6-oz) cans solid white Albacore tuna, drained, flaked into small pieces
  • 2 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup grated Fontina cheese, or white cheddar
  • 1 egg, beaten
  • 2/3 cup ricotta cheese
  • pinch of cayenne
  • 2 tablespoons grated Parmesan cheese


In a 2-quart saucepan, melt the butter over medium heat, and add the flour. Cook stirring for about 2 minutes. Slowly whisk in the cold milk. Continue whisking until the milk is incorporated, and there are no visible lumps. Add the nutmeg, cayenne, and salt. Continue cooking on medium heat, until the sauce comes back to a gentle simmer. Turn off the heat, and stir in the oregano and cheese. When all the cheese has melted into the sauce, set aside until needed.

Saute the onions in the tuna olive oil over medium until soft. Add the garlic and diced peppers, and cook stirring until soft, about 5 minutes. Combine in bowl with rest of the ingredients, except the Parmesan. Mix with a fork until just combined.

Spread 1/3 of the sauce on the bottom of a 13 x 9 inch casserole dish. Stuff the shells with the filling and place into the dish. Top with remaining sauce, and sprinkle over the Parmesan. Bake for 20-25 minutes at 400 degrees F. or until golden. Garnish with fresh parsley and more cayenne if desired.
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