Best 7 Stuffed Tuna Shells Recipes

Indulge in a culinary journey with our tantalizing Stuffed Tuna Shells, a delightful fusion of flavors and textures that will leave you craving for more. Dive into a symphony of tender jumbo pasta shells generously filled with a delectable mixture of tuna, ricotta cheese, Parmesan cheese, spinach, and a hint of lemon zest. Bathed in a velvety tomato sauce and topped with a golden crust of melted mozzarella, these stuffed shells are a feast for the senses.

Embark on a culinary adventure with our diverse collection of Stuffed Tuna Shells recipes. Discover the classic recipe that showcases the harmonious blend of tuna, ricotta, and spinach, enveloped in a rich tomato sauce. For a vegetarian twist, explore our meatless Stuffed Shells with Spinach and Mushrooms, a symphony of earthy flavors and textures. If you seek a creamy indulgence, delve into our Creamy Pesto Stuffed Shells, where pesto sauce and ricotta cheese create a luscious filling. And for a touch of heat, our Spicy Tuna Stuffed Shells pack a punch with a zesty tomato sauce and a hint of chili flakes.

Let's cook with our recipes!

STUFFED TUNA SHELLS

Stuffed Tuna Shells image

Enjoy these tuna stuffed pasta shells - perfect appetizers for potluck that are ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 20m

Yield 6

Number Of Ingredients 12

Ingredients

18 uncooked jumbo pasta shells (about half of 12-ounce package)
1 box (9 oz) frozen baby sweet peas
1/4 cup Yoplait® plain yogurt
1/4 cup mayonnaise or salad dressing
2 cans (6 ounces each) tuna packed in water, drained
2 tablespoons finely chopped onion
1 teaspoon lemon juice
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon lemon pepper
Salt and pepper to taste
Dash of paprika

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.

Nutrition Facts : Calories 255, Carbohydrate 26 g, Cholesterol 25 mg, Fiber 2 g, Protein 19 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg

TUNA-STUFFED JUMBO SHELLS

Tuna-Stuffed Jumbo Shells image

These light, fresh-tasting stuffed shells really star as part of a luncheon menu. I came up with this distinctive combination of ingredients by accident one day using leftovers from other recipes. It's a cool summer main dish. - Phy Bresse, Lumberton, North Carolina

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 5 servings.

Number Of Ingredients 17

Ingredients

10 jumbo pasta shells
1/2 cup mayonnaise
2 tablespoons sugar
1 can (12 ounces) tuna, drained
1 cup diced celery
1/2 cup diced green onions
1/2 cup diced green pepper
1/2 cup shredded carrot
2 tablespoons minced fresh parsley
CREAMY CELERY DRESSING:
1/4 cup sour cream
1/4 cup sugar
1/4 cup cider vinegar
2 tablespoons mayonnaise
1 teaspoon celery seed
1 teaspoon onion powder
Lettuce leaves and red onion rings, optional

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.

Nutrition Facts :

TUNA-STUFFED SHELLS

Tuna-Stuffed Shells image

Come out of your culinary shell and enjoy these tuna- and vegetable-stuffed treats served with a savory tomato-basil vinaigrette.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

16 uncooked jumbo pasta shells
2 large tomatoes, seeded, chopped (2 cups)
2 tablespoons chopped onion
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise or salad dressing
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/4 teaspoon salt
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 large carrot, shredded (1 cup)
1 small zucchini, shredded (1 cup)
1 small onion, chopped (1/4 cup)
Lettuce leaf

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.

Nutrition Facts : Calories 465, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg

STUFFED TUNA SALAD SHELLS

Stuffed Tuna Salad Shells image

Cold stuffed shells for an easy appetizer or healthy snack. You can sub chicken or salmon for the tuna. From Betty Crocker's Best-Loved Recipes.

Provided by carmenskitchen

Categories Pasta Shells

Time 27m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

18 uncooked jumbo pasta shells
1 cup frozen green pea
1/4 cup plain yogurt
1/4 cup mayonnaise or 1/4 cup salad dressing
2 (6 ounce) cans tuna in water, drained
2 tablespoons finely chopped onions
1 teaspoon lemon juice
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon lemon pepper
salt and pepper
1 dash paprika

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 and stir in tuna, onion, lemon juice, herbs, salt and pepper.
Fold in peas.
Spoon one heaping tablespoonful of mixture into each shell.
Sprinkle with paprika before serving.

TUNA AND PEA SALAD STUFFED SHELLS

Tuna and Pea Salad Stuffed Shells image

Very good. Great for showers.

Provided by Chris VanDusen

Categories Tuna Salads

Time 40m

Number Of Ingredients 10

Ingredients

1 pkg frozen sweet peas, 9 oz
16 macaroni, large shells
2 can(s) tuna, canned, drained and flaked
1 stalk(s) celery, chopped
2 Tbsp sweet pickle relish or you could use dill pickle relish
1 Tbsp green onion, chopped
1/2 c sour cream
1/4 c mayonnaise
1 tsp lemon juice
leaf lettuce

Steps:

1. Wash lettuce leaves and soak in bowl of cold water.
2. Cook peas as directed on package, drain and cool.
3. Cook macaroni shells as directed on package, drain and set aside in bowl of cold water
4. In large bowl combine remaining ingredients, except peas.
5. Add peas, toss gently
6. Drain water from cooked macaroni and pat dry with paper towels.
7. Spoon 1/4 cup of tuna mixture in each shell. Place in shallow dish, cover and refrigerate until thoroughly chilled.
8. Paper towel dry lettuce leafs.
9. To serve, place lettuce leaf on individual serving plate and top with stuffed shell.
10. NOTE: The tuna salad by itself is really good for sandwiches.

TUNA-STUFFED JUMBO SHELLS

Tuna-Stuffed Jumbo Shells image

I made these tuna stuffed shells many years ago when I first seen the recipe in my Taste Of Home Cookbook and it was excellent for a lite lunch and perfect to serve on those hot summer days. I didn't make the dressing in this recipe at the time, I used lite Italian dressing and drizzled it over the shells and it was still so...

Provided by Eileen Hineline

Categories Seafood Appetizers

Time 25m

Number Of Ingredients 17

Ingredients

10 jumbo pasta shells
1/2 cup mayonnaise
2 tablespoons of sugar
1 can(12 ounces)tuna, drained
1 cup diced celery
1/2 cup diced green onions
1/2 cup diced green peppers
1/2 cup shredded carrot
2 tablespoons minced fresh parsley
CREAMY CELERY DRESSING:
1/4 cup sour cream
1/4 cup sugar
2 tablespoons of mayonnaise
1 teaspoon celery seed
1 teaspoon onion powder
lettuce leaves and red onion rings, optional
*tips* can also use canned boneless salmon in place of tuna. can use the tuna mixture with crackers as a great appetizer or snack too..

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 SHELLS

Tuna-Stuffed Shells image

Come out of your culinary shell and enjoy these tuna- and vegetable-stuffed treats served with a savory tomato-basil vinaigrette.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

16 uncooked jumbo pasta shells
2 large tomatoes, seeded, chopped (2 cups)
2 tablespoons chopped onion
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise or salad dressing
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/4 teaspoon salt
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 large carrot, shredded (1 cup)
1 small zucchini, shredded (1 cup)
1 small onion, chopped (1/4 cup)
Lettuce leaf

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.

Nutrition Facts : Calories 465, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg

Tips:

For perfectly cooked shells, boil them for the amount of time specified on the package. Al dente shells will hold their shape better when stuffed.
Don't overstuff the shells. This will make them difficult to close and they may burst during baking.
Use a light touch when mixing the ricotta cheese filling. Over-mixing will make the filling tough.
If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to pipe the filling into the shells.
Bake the stuffed shells until they are heated through and the cheese is melted and bubbly. This usually takes about 20 minutes.
Serve the stuffed shells with your favorite marinara sauce and grated Parmesan cheese.

Conclusion:

Stuffed tuna shells are a delicious and easy-to-make meal that is perfect for any occasion. They are also a great way to use up leftover tuna. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.