Tuna Stuffed Jumbo Shells Recipes

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate. , For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder. , Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.

Steps:

• Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside. , In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° until bubbly and heated through, 25-30 minutes.

Steps:

• Cook and drain pasta shells as directed on package; pat dry.
• Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
• Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.

Steps:

• Cook pasta according to package directions; rinse in cold water and drain. In a bowl, combine mayonnaise and sugar. Stir in tuna, celery, onions, green pepper, carrot and parsley. Spoon into pasta shells; cover and refrigerate.
• 2. For the dressing, combine sour cream, sugar, vinegar, mayonnaise, celery seed and onion powder.
• 3. Arrange lettuce, onion rings and shells on a serving platter; drizzle with dressing.

Steps:

• Cook pasta according to package directions; rinse in cold water and drain.
• In a bowl, combine mayonnaise and sugar.
• Stir in the tuna, celery, onions, green pepper, carrot and parsley.
• Spoon into pasta shells; cover and refrigerate.
• Dressing: Combine sour cream, sugar, vinegar, mayonnaise, celery seed, and onion powder.
• Arrange lettuce leaves and shells on individual plates; drizzle with dressing.

Steps:

• Heat oven to 350°F Spray an 11X7 inch baking dish with nonstick spray.
• Cook pasta according to directions until al-dente.
• While pasta cooks, mix tuna, bread crumbs, onion, egg, 1/8 cup parsley and lemon juice until blended.
• Drain pasta shells. Rinse gently in colander to cool. Fill each shell with 1 Tbsp tuna mixture and place in prepared dish.
• Whisk soup and milk in small saucepan over medium heat until hot. Remove from heat and stir in remaining 1/8 cup parsley. Pour soup mixture over shells.
• If making ahead, cover with foil and chill overnight in refrigerator. When ready to bake follow instructions below, adding 10 minutes to baking time.
• To serve that evening, bake 20 to 25 minutes until sauce starts to bubble and shells are heated through.

Steps:

• Cook and drain pasta shells as directed on package;pat dry.
• Rinse frozen peas with cold water to separate;drain and pat dry.
• Mix yogurt and mayonnaise in medium bowl and stir in tuna, onion, lemon juice, herbs, salt and pepper.
• Fold in peas.
• Spoon one heaping tablespoonful of mixture into each shell.
• Sprinkle with paprika before serving.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and rinse with cold water until chilled.
• Combine salami, romaine lettuce, roma tomatoes, cucumber, and red onion in a large bowl; pour balsamic vinaigrette dressing over salad and toss to coat. Stuff pasta shells with lettuce mixture and sprinkle with Parmesan cheese.

Steps:

• Prepare shells by adding them to a large pot of boiling, salted water** for approximately 15 minutes. They will cook more when you place them in the oven, so don't over cook them).Drain, but don't rinse.
• Preheat oven to 350°F.
• Prepare cheese filling:.
• Beat the eggs; add ricotta, Mozzarella, and Parmesan cheese; mix in seasonings, including fresh basil if using.
• Using a large casserole dish, beginning with sauce, layer the cheese-filled shells, then more sauce, ending with the sauce.
• Bake 45 minutes, or until the cheese is bubbling and the casserole is heated through.