Cheese & Tuna Stuffed Pasta Shells
This recipe was originally made with Crab. If you're not a seafood lover, like myself, you'll find the tuna more appetizing as it just adds a nice texture to the meal instead of a strong seafood flavor.
Yield: 6 Ready in 1 hours
21 people trying soon
|1 mediumOnion; chopped|
|1 14-oz canTomato Sauce|
|1 tspItalian Seasoning|
|1 boxJumbo Pasta Shells; (approx 30 shells)|
|2 cupsCottage Cheese|
|2 cupsMozzarella Cheese; shredded|
|1 Egg; lightly beaten|
|1 canTuna or crab; drained and rinsed|
|2 Green Onions; finely chopped|
|1/4 cupParmesan cheese; grated|
Cheese & Tuna Stuffed Pasta Shells Preparation
For the Sauce:
In a medium frying pan, saute onions in butter until softened. Add tomato sauce and Italian seasoning. Simmer for 10 minutes. Set aside 1 cup of the sauce and pour the remainder into a large casserole dish.
For the Pasta Shells:
Preheat oven to 350 F. Cook pasta shells according to package directions. Drain and rinse with cold water. In a large bowl, combine cottage cheese, mozzarella, egg, tuna or crab, green onions and pepper. Spoon a tbsp of the filling into each shell and arrange in single layer in casserole dish. Sprinkle with parmesan.
Cover and bake for 30 minutes. Serve with reserved sauce
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