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.
Nutrition & Diet Analysis (per serving)
756
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Fish
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).
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).