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Tuna-Stuffed Shells
Tuna-Stuffed Shells

Before you jump to Tuna-Stuffed Shells recipe, you may want to read this short interesting healthy tips about Wholesome Vitality Goodies.

Eating healthy foods tends to make all the difference in the way we feel. We tend to feel way less gross when we increase our consumption of nutritious foods and decrease our consumption of processed foods. A salad tends to make us feel much better than a piece of pizza (physically at any rate). Sometimes it’s hard to find healthy foods for snacks between meals. You can spend numerous hours at the grocery store searching for the perfect snack foods to help you feel healthy. Here are some healthy snacks that can be used when you need a fast pick me up.

Whole grain meals are an superb choice for a fast healthy snack. Starting your working day with a piece of whole grain toasted bread can give you that additional boost you need to get going. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are always better than processed grains included in white bread.

A large variety of quick health snacks is easily available. Choosing to live a healthy lifestyle can be as uncomplicated as you want it to be.

We hope you got insight from reading it, now let’s go back to tuna-stuffed shells recipe. You can have tuna-stuffed shells using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to cook Tuna-Stuffed Shells:
  1. Get jumbo shells
  2. Get 20 uncooked jumbo pasta shells (half of a 12 oz box)
  3. Provide 1/3 cup mayonnaise or salad dressing
  4. Take 2 tsp dried basil leaves or italian seasoning
  5. Provide 1/4 tsp salt
  6. Use 2 can solid white tuna in water, drained and flaked (6 1/8 oz each)
  7. Get 1 large carrot, shredded (1 cup)
  8. Get 1 small zucchini, shredded (1 cup)
  9. Prepare 1 small onion, chopped (1/4 cup)
  10. Provide 1 Tomato-Basil Vinaigrette
Instructions to make Tuna-Stuffed Shells:
  1. Cook pasta shells as directed on package.
  2. While pasta is cooking prepare Tomato-Basil Vinaigrette (recipe can be found in my profile).
  3. Mix mayonnaise, basil, and salt in medium bowl. Stir in tuna, carrot, zucchini and onion until evenly mixed. Drain pasta. Rinse with cold water; drain. Fill each pasta shell with 1 tablespoon tuna mixture and top with 1/2 tablespoon of Tomato-Basil Vinaigrette.
  4. These shells can be served either warm or cold. To serve warm: Place shells on a microwavable plate. Cover with plastic wrap. Microwave on high 2-3 minutes or until warm.

Combine the tuna, ricotta cheese, Parmesan cheese, salt and pepper in a bowl and mix well to combine. The shells were hard to stuff too. I would make this recipe again, though. 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. Prepare pasta shells according to package directions; drain.

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