Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients.
- Creamy, cheesy, and incredibly satisfying.
- Perfect for family dinners and meal prep.
- A budget-friendly meal that doesn’t sacrifice flavor.
- Great for using canned tuna in a creative way.
- Can be prepared ahead of time and baked later.
- Freezer-friendly for convenient future meals.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Jumbo pasta shells
- Canned tuna, drained
- Ricotta cheese
- Mozzarella cheese, shredded
- Parmesan cheese, grated
- Egg
- Garlic, minced
- Fresh parsley, chopped
- Italian seasoning
- Salt
- Black pepper
- Marinara sauce
- Olive oil
- Optional: spinach, chopped
Directions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente.
- Drain and rinse with cool water to stop the cooking process.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- In a large bowl, combine the tuna, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and pepper.
- Stir in chopped spinach if using.
- Fill each cooked pasta shell with the tuna mixture.
- Arrange the stuffed shells in the prepared baking dish.
- Spoon the remaining marinara sauce over the shells.
- Sprinkle the remaining mozzarella cheese evenly on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10–15 minutes until the cheese is melted and lightly golden.
- Let the shells rest for 5 minutes before serving.
- Garnish with additional parsley and Parmesan cheese if desired.
Servings and timing
- Servings: 6 servings
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Variations
- Add spinach or kale to the filling for extra nutrition.
- Use a creamy Alfredo sauce instead of marinara.
- Include sautéed mushrooms for added flavor.
- Add red pepper flakes for a spicy kick.
- Substitute cottage cheese for ricotta.
- Use a blend of mozzarella, provolone, and Parmesan cheeses.
- Top with breadcrumbs before baking for extra crunch.
Storage/Reheating
Store leftover Baked Tuna Pasta Shells in an airtight container in the refrigerator for up to 4 days.
To reheat, place the shells in a covered baking dish and warm in a 350°F (175°C) oven for 15–20 minutes. Individual portions can also be reheated in the microwave until heated through.
For longer storage, freeze the fully assembled casserole before or after baking for up to 3 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use canned tuna packed in oil?
Yes. Tuna packed in oil can add extra flavor, but be sure to drain it well before using.
What type of pasta shells should I use?
Jumbo pasta shells are ideal because they are large enough to hold the filling.
Can I make this recipe ahead of time?
Absolutely. Assemble the shells up to a day in advance and refrigerate until ready to bake.
Can I use a different cheese?
Yes. Cottage cheese, mascarpone, provolone, or a cheese blend can be substituted.
Is this recipe freezer-friendly?
Yes. The assembled shells freeze very well before or after baking.
Can I add vegetables to the filling?
Definitely. Spinach, mushrooms, zucchini, and bell peppers are all great additions.
How do I keep the shells from tearing?
Cook them just until al dente and handle them gently while stuffing.
Can I use fresh tuna instead of canned tuna?
Yes. Cooked and flaked fresh tuna works wonderfully in this recipe.
What can I serve with Baked Tuna Pasta Shells?
A green salad, garlic bread, roasted vegetables, or a light soup pair beautifully with this dish.
How do I know when the casserole is done?
The sauce should be bubbling, and the cheese on top should be melted and lightly golden.
Conclusion
Baked Tuna Pasta Shells are a comforting and flavorful meal that transforms simple ingredients into an impressive family dinner. With creamy tuna filling, tender pasta, rich sauce, and melted cheese, every bite is hearty and satisfying. Whether you’re preparing a weeknight meal or looking for a make-ahead dish for busy days, this recipe is sure to become a favorite at your table.
PrintBaked Tuna Pasta Shells
Baked Tuna Pasta Shells are a comforting casserole featuring jumbo pasta shells stuffed with a creamy tuna and cheese filling, then baked in marinara sauce until bubbly and golden. This family-friendly meal is easy to prepare and perfect for weeknight dinners or meal prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian-American
- Diet: Low Fat
Ingredients
- 20 jumbo pasta shells
- 2 cans (5 ounces each) tuna, drained
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded, divided
- 1/2 cup Parmesan cheese, grated, plus extra for serving
- 1 egg
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped, plus extra for garnish
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups marinara sauce
- 1 tablespoon olive oil
- Optional: 1 cup spinach, chopped
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package directions until al dente.
- Drain and rinse with cool water to stop the cooking process.
- Spread a thin layer of marinara sauce in the bottom of a baking dish.
- In a large bowl, combine the tuna, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and pepper.
- Stir in the chopped spinach if using.
- Fill each cooked pasta shell with the tuna mixture.
- Arrange the stuffed shells in the prepared baking dish.
- Spoon the remaining marinara sauce evenly over the shells.
- Sprinkle the remaining mozzarella cheese on top.
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and lightly golden.
- Let the shells rest for 5 minutes before serving.
- Garnish with additional parsley and Parmesan cheese if desired.
Notes
- Add spinach, kale, mushrooms, or zucchini to the filling for extra vegetables.
- Use Alfredo sauce instead of marinara for a creamy variation.
- Cottage cheese can be substituted for ricotta cheese.
- Top with breadcrumbs before baking for added crunch.
- Assemble up to 1 day ahead and refrigerate until ready to bake.
- Freeze before or after baking for up to 3 months.
Nutrition
- Serving Size: 3 stuffed shells
- Calories: 430 kcal
- Sugar: 7 g
- Sodium: 780 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 85 mg
