TUNA ZUCCHINI ELBOW PASTA
This simple pasta dish with tuna and zucchini is incredibly delicious and so easy! It's not fancy, it's just dinner.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
- Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
- Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
- Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
- Serve in bowls and sprinkle with Parmesan cheese.
Nutrition Facts : Calories 544 calories, Carbohydrate 85.3 g, Cholesterol 22.8 mg, Fat 8.2 g, Fiber 9.5 g, Protein 33.1 g, SaturatedFat 1.8 g, Sodium 1000.7 mg, Sugar 19.2 g
TUNA ZUCCHINI CAKES
Here's a great combination of seafood and garden vegetables. Friends tell me that they like that it's so colorful and pretty, not to mention so wonderful to eat! -Billie Blanton, Kingsport, Tennessee
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.
Nutrition Facts : Calories 400 calories, Fat 19g fat (5g saturated fat), Cholesterol 170mg cholesterol, Sodium 1261mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 3g fiber), Protein 26g protein.
TUNA-FILLED SHELLS
Hot tuna's a hit when you mix it with sizable pasta shells and a cheesy sauce. Dill also complements the fish nicely in this cream comfort food. It's a great change of pace from the traditional tuna casserole. -Connie Staal, Greenbrier, Arkansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 291 calories, Fat 9g fat (3g saturated fat), Cholesterol 34mg cholesterol, Sodium 733mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
ZUCCHINI & RICOTTA SHELLS
Creamy pasta shells with zucchini, ricotta cheese, and a hint of lemon, from May 2010 Canadian Living's Mother's Day special.
Provided by Katzen
Categories Low Cholesterol
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan of boiling salted water, cook pasta according to package instructions. Drain, reserving 1/2 cup cooking liquid.
- In a large bowl, toss together pasta, ricotta, lemon zest, salt, pepper, and half of the reserved cooking liquid.
- Meanwhile, quarter each zucchini lengthwise. With knife, cut away core; cut on bias into slices.
- In a skillet, heat oil over medium-high heat; saute zucchini until tender, about 5 minutes. Add to pasta, along with mint, green onion, lemon juice, and enough cooking liquid for desired creaminess, tossing to coat.
ITALIAN TUNA PASTA SALAD
My husband was fond of fish, so I was always looking for new recipes. When we had this dish at an Italian friend's home, I got the recipe. It is a good choice for potluck suppers or picnics.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the pasta, carrots, zucchini, tuna and salad dressing. Cover and refrigerate for 2 hours or overnight. Serve in a lettuce-lined bowl if desired.
Nutrition Facts : Calories 418 calories, Fat 18g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 684mg sodium, Carbohydrate 35g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein.
TUNA-STUFFED SHELLS WITH TOMATO-BASIL VINAIGRETTE
From Betty Crocker New Cookbook These shells can be served either cold or warm. To serve warm: Place shells on a microwavable platter. Cover with platic wrap, venting one edge. Microwave on hihg 2-3 minutes or until warm. Serve with vinaigrette, warmed if desired.
Provided by PolishRuski
Categories Pasta Shells
Time 45m
Yield 16 shells, 4 serving(s)
Number Of Ingredients 16
Steps:
- Cook pasta shells as directed on package.
- While pasta is cooking, prepare Tomato-Basil Vinaigrette.
- Mix mayonnaise, basil and salt in medium bowl. Stir in tuna, carrot, zucchini and onion until evenly mixed. Drain pasta. Rincse with cold water; drawin. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
- Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with tomato basil vinaigrette.
Nutrition Facts : Calories 286.9, Fat 16.2, SaturatedFat 2.6, Cholesterol 41.5, Sodium 705.2, Carbohydrate 13.7, Fiber 2.5, Sugar 6, Protein 22.3
TUNA STUFFED PASTA SHELLS
From Women's Day magazine. Uses store-cupboard ingredients for a good, quick supper. In the absence of jumbo pasta shells, you could use pasta tubes instead, I think.
Provided by Ppaperdoll
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 133, Fat 5.6, SaturatedFat 1.9, Cholesterol 57.6, Sodium 596.9, Carbohydrate 9.7, Fiber 0.9, Sugar 1.5, Protein 10.9
PASTA SHELLS WITH TUSCAN TUNA
Make and share this Pasta Shells With Tuscan Tuna recipe from Food.com.
Provided by dicentra
Categories Tuna
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, omitting salt and fat.
- Drain pasta in a colander over a bowl, reserving 2 tablespoons cooking liquid.
- Return pasta to pan. Add reserved 2 tablespoons cooking liquid, onion, and remaining ingredients; toss well.
Nutrition Facts : Calories 415.3, Fat 10.8, SaturatedFat 1.9, Cholesterol 43.7, Sodium 814.5, Carbohydrate 45.2, Fiber 2.5, Sugar 1.9, Protein 32.4
TUNA-STUFFED ZUCCHINI
Easy and fairly quick to make. Tuna and zucchini go great together!
Provided by G.R.
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl.
- Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half.
- Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Nutrition Facts : Calories 192.5 calories, Carbohydrate 18.2 g, Cholesterol 48 mg, Fat 4.7 g, Fiber 2.3 g, Protein 19.4 g, SaturatedFat 1 g, Sodium 209.1 mg, Sugar 3.9 g
ZUCCHINI AND SHELLS
Family favorite to use that beautiful summer zucchini! Very simple recipe that tastes great accompanied by garlic bread! Very good for vegetarians, too.
Provided by FABA1228
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 79.3 g, Cholesterol 7.7 mg, Fat 17.2 g, Fiber 5.4 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 650.3 mg, Sugar 32 g
TUNA-ZUCCHINI PASTA SHELLS
This is a recipe that came in a basket of food that we got for our wedding anniversary. It is slightly modified, partly to my taste and partly to make it easier. We have it with a nice salad with a vinaigrette.
Provided by Tea Girl
Categories Tuna
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the shells until al dente, set aside to cool.
- Pre-heat oven to 200°C and oil a 9in x 13in casserole dish.
- Clean the zucchini, finely dice it and in 1 tablespoon of olive oil lightly sauté the zucchini in a pan. (Best to start this after the pasta is done so the shells are cool enough to handle by the time you have to fill them.).
- Drain the tuna, flake it, and mix the tuna into the zucchini.
- Salt and pepper to taste.
- Fill the shells with the tuna-zucchini mixture and put in the casserole dish.
- Peel the garlic and press garlic with a garlic press.
- Finely chop chili if you aren't using prechopped chilis.
- Saute the chili and garlic in 1 tablespoon of olive oil in a pan.
- Seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.
- Add crème fraîche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.
- Pour sauce over the shells.
- Sprinkle cheese over the casserole dish.
- Put in oven uncovered and bake for 25 minutes.
Nutrition Facts : Calories 413.1, Fat 33.2, SaturatedFat 16.8, Cholesterol 104.5, Sodium 451.1, Carbohydrate 11.7, Fiber 2.3, Sugar 5.1, Protein 19.1
CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE
A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!
Provided by Clara Taliaferro
Time 3h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
- Bake zoodles in the preheated oven for 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
- Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
- Bake until cheese is melted and bubbly, about 30 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g
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