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!




Ingredients:


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


Prep:


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.

No comments:

Related Posts Plugin for WordPress, Blogger...