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Tuna-Stuffed Shells

Before you jump to Tuna-Stuffed Shells recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit As Well As Healthy.

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Even though some of you enjoy having your snack foods, rather than reaching for the potato chips try getting some nuts. You will come to realize that these snack items tend to be loaded with Omega-3 and Omega-6, although some nuts and also seeds will have more than others. Omega-3 as well as Omega-6 are called essential fatty acids and they’re essential because your body utilizes these kinds of fatty acids to keep your hormone levels where they should be. If you don’t get the fatty acids you’ll need your body will actually not be able to produce a number of of the hormones that it needs.

For people who want to begin living a more healthy life the tips above will be able to help you do that. One thing that you should actually avoid is all of the processed foods that you can easily purchase in the stores, and start preparing fresh foods for your meals.

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 achieve it.

The ingredients needed to make Tuna-Stuffed Shells:
  1. Take jumbo shells
  2. Use 20 uncooked jumbo pasta shells (half of a 12 oz box)
  3. Take 1⁄3 cup mayonnaise or salad dressing
  4. You need 2 tsp dried basil leaves or italian seasoning
  5. Get 1⁄4 tsp salt
  6. Take 2 can solid white tuna in water, drained and flaked (6 1⁄8 oz each)
  7. You need 1 large carrot, shredded (1 cup)
  8. Prepare 1 small zucchini, shredded (1 cup)
  9. Take 1 small onion, chopped (1⁄4 cup)
  10. Take 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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