Thursday, March 8, 2012

Getting Fishy with My Shells!

Browsing through my new Everyday Food Magazine, I came across a recipe for Creamy Tuna-Stuffed Shells. Since I'm always trying to incorporate more fish into our diet, I thought I'd give it a try. It came out REALLY yummy and a good change from our usual meat-stuffed shells. The sauce was so rich and creamy that we didn't even miss the Ricotta Cheese. I used sourdough bread to make the breadcrumbs and we just loved the nice crust on top! A very yummy and healthy meal!


1 Tbsp olive oil
1/4 c onions, diced
2 Tbsp all-purpose flour
2 c whole milk
Salt and pepper
2 slices bread
2 Tbsp grated Parmesan
1/4 tsp Italian seasoning
1/4 tsp red pepper flakes
1 can (6 oz) tuna in olive oil, drained and flaked
10 jumbo pasta shells, cooked according to package


1. Preheat oven to 375°F. Grease a baking dish.

2. In a pot, heat oil over medium-high heat. Add onions and cook until softened, 3 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, 3 minutes. Season with salt and pepper and let cool slightly.

3. In a food processor, combine bread, Parmesan, Italian seasoning and red pepper flakes. Process until fine crumbs form. Transfer half the mixture to a bowl and combine with tuna and half the sauce. Fill each shell with 2 heaping Tablespoons of tuna mixture and place in baking dish.

4. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, 20 minutes.

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