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Baked Tuna Pasta Shells

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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.

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

  1. Preheat the oven to 375°F (190°C).
  2. Cook the jumbo pasta shells according to package directions until al dente.
  3. Drain and rinse with cool water to stop the cooking process.
  4. Spread a thin layer of marinara sauce in the bottom of a baking dish.
  5. In a large bowl, combine the tuna, ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, garlic, parsley, Italian seasoning, salt, and pepper.
  6. Stir in the chopped spinach if using.
  7. Fill each cooked pasta shell with the tuna mixture.
  8. Arrange the stuffed shells in the prepared baking dish.
  9. Spoon the remaining marinara sauce evenly over the shells.
  10. Sprinkle the remaining mozzarella cheese on top.
  11. Cover the dish with foil and bake for 25 minutes.
  12. Remove the foil and bake for an additional 10 to 15 minutes until the cheese is melted and lightly golden.
  13. Let the shells rest for 5 minutes before serving.
  14. 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

Find it online: https://thefamilycooking.com/baked-tuna-pasta-shells/