Tuna-Nut Stuffed Pasta Shells
Creamy tuna and cheese stuffed pasta shells with flavorful tomato sauce, perfect for a hearty family dinner or entertaining guests with a comforting, cheesy flavor.
Ingredients
- 1 Tbsp. olive oil ⓘ
- 2 small cloves garlic, crushed ⓘ
- 1 (28 oz.) can Italian tomatoes, strained ⓘ
- 1 (8 oz.) can Italian tomatoes, strained ⓘ
- 1 (6 oz.) can tomato paste ⓘ
- 1 1/2 Tbsp. honey
- 1 1/2 tsp. oregano ⓘ
- 1 1/2 tsp. dried basil leaves
- 1 tsp. salt ⓘ
- 1/2 tsp. pepper ⓘ
- 24 whole wheat jumbo pasta shells ⓘ
- 3 qt. salted boiling water
- 2 (6 1/2 oz.) cans water-packed tuna, drained
- 1 (16 oz.) carton low-fat cottage cheese ⓘ
- 1 1/2 c. grated Monterey Jack cheese ⓘ
- 1 Tbsp. dried parsley flakes ⓘ
- 1/4 tsp. freshly grated lemon peel ⓘ
Instructions
- In a saucepan, sauté garlic in olive oil until fragrant.
- Add tomatoes, tomato paste, honey, oregano, salt, basil, and pepper; cook uncovered for 30 minutes.
- Meanwhile, cook pasta shells in boiling salted water until al dente, then drain.
- In a bowl, combine drained tuna, cottage cheese, grated Monterey Jack cheese, dried parsley flakes, lemon peel, and lemon juice.
- Stuff cooked pasta shells with the tuna and cheese mixture.
- Spread a layer of tomato sauce in a baking dish, arrange stuffed shells on top, and cover with remaining sauce.
- Bake at 375°F (190°C) for 20-25 minutes until bubbly and cheese is melted.
Tips & Substitutions
For a lighter option, consider substituting low-fat cream cheese for the cottage cheese. You can also add sautéed spinach or other vegetables to the tuna mixture for added nutrition. If you prefer a spicier kick, try adding red pepper flakes to the sauce. Make sure not to overcook the pasta shells; they should remain firm to hold the filling well.
Serving Suggestions
These Tuna-Nut Stuffed Pasta Shells make a hearty meal on their own, but they pair beautifully with a fresh side salad, such as a simple Italian Fried Zucchini or Parmesan Cheese Salad Dressing. For a complete dinner, consider serving with garlic bread or a light vegetable soup. This dish is perfect for family gatherings or meal prep for the week.
Storage & Reheating
To store leftovers, place the stuffed shells in an airtight container in the refrigerator for up to 3 days. To reheat, cover the dish with foil and bake at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for convenience, adding a splash of water to keep them moist.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Nut Stuffed Pasta Shells contains roughly 1035 calories, with 60g protein, 123g carbohydrates, and 38g fat. It is an excellent source of protein (119% of the Daily Value), vitamin C (68% of the Daily Value), and calcium (49% of the Daily Value). Note that it is relatively high in sodium, at 1897mg per serving (82% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Absolutely! While Monterey Jack adds a nice creaminess, you can substitute it with mozzarella or cheddar cheese. For a stronger flavor, consider using feta or blue cheese. Just keep in mind that the melting properties may vary, so adjust cooking time accordingly.
How can I make this recipe vegetarian?
To make this dish vegetarian, simply omit the tuna and replace it with a combination of cooked lentils or chickpeas and additional veggies like spinach or bell peppers. This will maintain the protein content while making it suitable for vegetarian recipes, and the flavors will still be delicious.
Can I freeze the stuffed shells?
Yes, you can freeze the stuffed shells before baking. Assemble the dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then bake as directed. Alternatively, you can bake from frozen; just add extra time to ensure they are heated through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).