Tuna Noodle Stuffed Shells

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!

Servings shells

Prep Time 15

Cook Time 40

Total Time 55

Equipment

cutting board
knife
large pot
colander
baking sheet
large, high-sided pan
spatula
9x13" baking dish
food processor or blender
large bowl
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 9x13” 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

*NOTE: By blending the cottage cheese in a food processor first, it creates a smooth texture that's very similar to ricotta. However, this isn't a requirement. You can also just use the cottage cheese as-is if you don't mind the texture of the curds!

**NOTE: After the spinach is thawed, add it to a tea towel and squeeze out as much liquid as possible. This is an important step...don't skip it!

HOW TO MAKE THIS GLUTEN FREE: This can easily be made gluten free with a few swaps! First, use a gluten free 1-to-1 flour in the sauce. Then, use these gluten free jumbo pasta shells. You may need a few more than what's listed in the recipe as they're a bit smaller. Adjust the cook time based on what's listed on the package. Lastly, use your favorite gluten free breadcrumbs for the topping - I like these ones!

NUTRITION INFO: The nutrition info listed below is an estimate per shell. I would say the serving size is about 4 shells, which means this recipe yields 5-6 servings total.

Calories: 149kcal

Course: Dinner, Main Course

Cuisine: American, Italian

Keyword: Casserole, Cheese, Comfort Food, Cottage Cheese, pasta, Peas, Spinach, Stuffed Shells, Tuna, Winter Dinner

Nutrition