Tuna-Stuffed Pasta Shells | Celia's Gourmet Foods Cookbook

Tuna-Stuffed Pasta Shells

SEAFOOD 192 Last Update: Dec 28, 2019 Created: Dec 28, 2019
Tuna-Stuffed Pasta Shells
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium
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Tuna-Stuffed Pasta Shells

Ingredients

Directions

  1. Preheat oven to 400º F. Boil the pasta for about 8 minutes. (It will not be fully cooked and will finish in the oven.)
  2. Heat the EVOO in a large pan. Add the onions and sauté until golden. Add the tomatoes (with the juice from the can) and the sugar. Salt to taste. Bring to a boil. Reduce heat to a simmer and break up the tomatoes. Simmer until the sauce is reduced to your preferred consistency. Blend in a blender or food processor to desired consistency.
  3. In a bowl, combine the spinach and tuna and mix well. Stuff each paccheri with the spinach-tuna mixture.
  4. Place a layer of sauce in a baking dish. Arrange the paccheri in the baking dish in a single layer. Cover with the rest of the sauce. Sprinkle the grated cheese and nutmeg on top. Bake for 15 minutes. Drizzle with Celia's Traditional balsamic vinegar when plated.

Tuna-Stuffed Pasta Shells



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Medium

Tuna-Stuffed Pasta Shells

Ingredients

Directions

  1. Preheat oven to 400º F. Boil the pasta for about 8 minutes. (It will not be fully cooked and will finish in the oven.)
  2. Heat the EVOO in a large pan. Add the onions and sauté until golden. Add the tomatoes (with the juice from the can) and the sugar. Salt to taste. Bring to a boil. Reduce heat to a simmer and break up the tomatoes. Simmer until the sauce is reduced to your preferred consistency. Blend in a blender or food processor to desired consistency.
  3. In a bowl, combine the spinach and tuna and mix well. Stuff each paccheri with the spinach-tuna mixture.
  4. Place a layer of sauce in a baking dish. Arrange the paccheri in the baking dish in a single layer. Cover with the rest of the sauce. Sprinkle the grated cheese and nutmeg on top. Bake for 15 minutes. Drizzle with Celia's Traditional balsamic vinegar when plated.

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