When you’re craving something warm, satisfying, and packed with nostalgia, these Tuna Noodle Stuffed Shells will hit the spot! Inspired by the classic tuna noodle casserole, this version is rolled up into stuffed pasta shells, filled with protein and veggies. Perfect for cozy nights in or when you’re hosting a crowd. No cream of mushroom soup needed, and you can easily make this gluten free!
I was the pickiest eater growing up, which is kinda ironic considering I’m now a food blogger. Thankfully, my palette has developed and I’m making up for lost time by enjoying all the foods I once hated as a kid. Tuna noodle casserole is definitely one of those. This nostalgic dish is a classic for a reason. But, we’re giving it a modern upgrade and transforming it into stuffed shells!
This Tuna Noodle Stuffed Shells recipe incorporates many of the same components as tuna noodle casserole, including peas, canned tuna, cheese and a breadcrumb topping. However, we’re skipping the canned cream of mushroom soup and instead making a homemade cheesy cream sauce. It’s way better honestly, and it allows you to control the ingredients that go in it.
To take these stuffed shells to the next level, we’re also adding in some blended cottage cheese to mimic ricotta and some spinach for extra color and nutrients. The result is a cozy, satisfying comfort food meal that’s actually high in protein (9g per shell) and full of veggies. I love this on a chilly fall or winter night, or when hosting people because it’s such an easy way to feed a crowd!
Why You’ll Love these Tuna Noodle Stuffed Shells
- It’s a modern take on the nostalgic tuna noodle casserole.
- It’s a healthy comfort food dish, complete with 9g of protein in each shell!
- There’s no cream of mushroom soup involved here.
- You can easily make this stuffed shell recipe gluten free with a few swaps.
- It’s the perfect meal to make when you’re feeding a crowd!
What You Need to Make these Tuna Noodle Stuffed Shells
For the Sauce:
- Butter: The base of this sauce is a roux, which is made from flour and butter. This will help thicken it! I wouldn’t recommend substituting oil.
- Yellow Onion: Use about 1/2 medium yellow onion, finely diced.
- Garlic: I like to do 3-4 large cloves…the more the merrier!
- AP Flour: As mentioned above, this is the second key ingredient in a roux and helps thicken it. You can also substitute gluten free 1-to-1 flour.
- Whole Milk: You may be able to get away with using 2% but I wouldn’t recommend anything below that or the sauce won’t be rich and creamy.
- Cheddar Cheese & Parmesan Cheese: Freshly grated is best so that it melts better.
- Kosher Salt & Black Pepper: Season heavily…like more than you’d think.
For the Stuffed Shells:
- Jumbo Pasta Shells: You’ll need about 22 shells for this recipe but I recommend cooking some extra because they often break. For a gluten free option, use these ones (I can’t find them in stores so I just order on Amazon).
- Albacore Tuna: This is such an easy protein source! I use 2 cans (10oz total) of Wild Planet Albacore Tuna. Skipjack tuna is also fine.
- Cottage Cheese: Rather than using ricotta in these stuffed shells, we’re using blended cottage cheese for a higher protein and lower fat option. If you don’t mind the curds in cottage cheese, you can skip the blending. Also, I prefer 4% (full-fat), but you do you.
- Frozen Peas: For that tuna noodle casserole feel, we’re adding peas into the filling. I like to use frozen but thaw them first.
- Frozen Spinach: For additional veggies and color, I like to sneak in some frozen chopped spinach. It’s crucial that you first thaw it and then squeeze out all the excess liquid before adding it to the filling.
- Cheddar Cheese: Freshly grated is best!
- Kosher Salt & Black Pepper: Season to taste.
For the Topping:
- Panko Breadcrumbs: This adds some delicious crunch to the top of the stuffed shells. For gluten free, I recommend this brand.
- Butter: A bit of melted butter to make the breadcrumb topping extra delicious.
- Dried Parsley, Kosher Salt & Black Pepper: A few simple seasonings to level up the breadcrumbs. If you’re already using seasoned breadcrumbs, you can likely skip this.
How To Make these Tuna Noodle Stuffed Shells
Par-Cook the Pasta Shells:
First, preheat your oven to 375F. Then, bring a large pot of water to a boil. Once boiling, season heavily with salt and add pasta shells. I recommend cooking some extra in case they break. Cook to al-dente according to package directions, about 9 minutes. Once done, drain off water and lay them out on a baking sheet to cool down.
Start the Cheese Sauce:
Meanwhile, bring a large, high-sided pan to medium heat. Once hot, add butter and let it melt. When the butter is melted, add the onion and season with salt. Sauté, stirring occasionally, for about 2 minutes. Then add garlic and cook for 30 more seconds or until fragrant. Add in flour and stir constantly for 2 minutes.
Slowly Add Milk to the Sauce:
Next, very slowly pour in the milk (a few tablespoons at a time), stirring well after each addition. Once all the milk has been added, continue stirring, and allow it to bubble up – about 2-3 more minutes.
Melt in the Cheese:
Reduce heat to medium low and add in the shredded cheddar, parmesan and a generous amount of salt and pepper. Stir until the cheese has melted and the sauce has thickened. Remove from heat and set aside. The sauce may develop a film on top as it sits, but just stir it back in before using.
Prepare the Tuna Filling:
Then, in a large bowl, add the tuna, peas, spinach, blended cottage cheese, shredded cheddar and about 1/2 cup of the sauce. Season with salt and pepper to taste. Stir until combined.
Stuff Shells & Place in Baking Dish:
Pour 3/4 cup of the sauce into the bottom of a 9×13” baking dish. Then, stuff each shell with a large spoonful of the filling. Add stuffed shells to the baking dish. Pour remaining sauce over the top of the shells and spread out evenly.
Top with Breadcrumbs & Bake:
In a small bowl, combine the breadcrumbs, melted butter, parsley, salt and pepper. Then, spread this mixture evenly over the top of the stuffed shells. Transfer baking dish to the oven and cook for about 25 minutes. Optionally, garnish with chopped chives or parsley. Enjoy!
Can I Make these Stuffed Shells Gluten Free?
Yes, absolutely! To make gluten free stuffed shells, you simply have to swap out 3 things. Firstly, use gluten free 1-to-1 flour in place of AP flour in the sauce. Then, use these gluten free jumbo pasta shells. I think they’re a bit smaller than than the Barilla ones, so I would recommend cooking extra. Lastly, substitute your favorite gluten free panko breadcrumbs – I like this one from Aleia’s.
Can I Prep these Tuna Noodle Stuffed Shells Ahead of Time?
Although I have not tried this yet, I think it should work! Just assemble your stuffed shells as listed in the instructions, but instead of baking, cover the whole baking dish with foil or plastic wrap and store it in the fridge overnight or until you’re ready to bake it. You will likely have to add on more cooking time (5-10 minutes) since you’re cooking them from cold. Let me know if you try this!
How Should I Store Leftover Tuna Noodle Stuffed Shells?
After the tuna noodle stuffed shells have cooled down, you can either wrap the whole baking dish in plastic wrap, or transfer it to an airtight container, and store in the fridge for about 4 days. Then, re-heat gently in the microwave for about 1-2 minutes. I have NOT tried freezing these stuffed shells but let me know if you do!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Pasta Recipes?
- High-Protein Stuffed Shells
- Fall Pasta Salad with Maple Dijon Dressing
- Butternut Squash Feta Pasta
- Creamy Mushroom and Spinach Pasta
- Garlic Parmesan Chicken and Pasta
- One-Pot Shrimp Fajita Pasta
Tuna Noodle Stuffed Shells
Equipment
- large pot
- colander
- baking sheet
- large, high-sided pan
- spatula
- 9×13" baking dish
- food processor or blender
- spoon
- small bowl
Ingredients
For the Sauce:
- 3 tbsp unsalted butter
- ½ medium yellow onion finely diced
- 3-4 garlic cloves minced
- ¼ cup AP flour (34g)
- 3 cups whole milk
- 1 cup freshly shredded sharp cheddar cheese (2.5-2.75oz)
- ½ cup freshly shredded parmesan cheese (1.25oz)
- kosher salt & black pepper to taste
For the Stuffed Shells:
- 22 jumbo pasta shells
- 1 cup cottage cheese blended (4% preferred, 220g)*
- 10 oz Wild Planet albacore tuna flaked (2 cans)
- 1 cup frozen peas thawed
- 8 oz frozen chopped spinach thawed & then excess moisture squeezed out**
- 1 cup freshly shredded sharp cheddar cheese (2.5-2.75oz)
- kosher salt & black pepper to taste
For Topping:
- ½ cup panko breadcrumbs (72g)
- 1 tbsp unsalted butter melted
- 1 tsp dried parsley
- ½ tsp kosher salt
- ¼ tsp black pepper
Instructions
- First, preheat your oven to 375F. Then, bring a large pot of water to a boil. Once boiling, season heavily with salt and add pasta shells. I recommend cooking some extra in case they break. Cook to al-dente according to package directions, about 9 minutes. Once done, drain off water and lay them out on a baking sheet to cool down.22 jumbo pasta shells
- Meanwhile, bring a large, high-sided pan to medium heat. Once hot, add butter and let it melt. When the butter is melted, add the onion and season with salt. Sauté, stirring occasionally, for about 2 minutes. Then add garlic and cook for 30 more seconds or until fragrant. Add in flour and stir constantly for 2 minutes.3 tbsp unsalted butter, ½ medium yellow onion, 3-4 garlic cloves, ¼ cup AP flour
- Very slowly pour in the milk (a few tablespoons at a time), stirring well after each addition. Once all the milk has been added, continue stirring, and allow it to bubble up – about 2-3 more minutes.3 cups whole milk
- Reduce heat to medium low and add in the shredded cheddar, parmesan and a generous amount of salt and pepper. Stir until the cheese has melted and the sauce has thickened. Remove from heat and set aside. The sauce may develop a film on top as it sits, but just stir it back in before using.1 cup freshly shredded sharp cheddar cheese, ½ cup freshly shredded parmesan cheese, kosher salt & black pepper
- In a large bowl, add the tuna, peas, spinach, blended cottage cheese, shredded cheddar and about 1/2 cup of the sauce. Season with salt and pepper to taste. Stir until combined.1 cup cottage cheese, 10 oz Wild Planet albacore tuna, 1 cup frozen peas, 8 oz frozen chopped spinach, 1 cup freshly shredded sharp cheddar cheese, kosher salt & black pepper
- Pour 3/4 cup of the sauce into the bottom of a 9×13” baking dish. Then, stuff each shell with a large spoonful of the filling. Add stuffed shells to the baking dish. Pour remaining sauce over the top of the shells and spread out evenly.
- In a small bowl, combine the breadcrumbs, melted butter, parsley, salt and pepper. Then, spread this mixture evenly over the top of the stuffed shells.½ cup panko breadcrumbs, 1 tbsp unsalted butter, 1 tsp dried parsley, ½ tsp kosher salt, ¼ tsp black pepper
- Transfer baking dish to the oven and cook for about 25 minutes. Optionally, garnish with chopped chives or parsley. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.