Stuffed Shells Tuna Casserole

Stuffed Shells Tuna Casserole combines creamy tuna casserole with cheesy stuffed jumbo pasta shells for a comforting dinner that’s easy enough for weeknights. Made with canned albacore tuna, fresh vegetables, a homemade cream sauce, and cheddar cheese, this comforting dinner is one of my favorite things to make with canned tuna.

I’ve been trying for a long time to create a tuna casserole that doesn’t feel like something straight out of the past. When I found a lighter recipe from the American Heart Association that paired tuna with jumbo pasta shells and fresh vegetables, I knew it was the perfect place to start. While my version is a little richer and creamier, I kept the focus on fresh ingredients and plenty of flavor. I think you’ll be pleasantly surprised by this updated take on a classic comfort food.

Looking for more comforting dinner ideas? After you try this Stuffed Shells Tuna Casserole, be sure to check out My Mom’s Tamale Pie, One Pot Creamy Chicken Orzo, and Mediterranean Pork Tenderloin with Couscous. They’re all family favorites that are easy enough for weeknights and perfect for adding to your regular dinner rotation.

Why You’ll Love This Stuffed Shells Tuna Casserole

If you grew up with tuna casserole but want something that feels a little fresher and more special, this recipe is for you. It has all the creamy comfort of a classic tuna casserole, but stuffing the filling into jumbo pasta shells makes it a dinner that’s both fun to serve and satisfying to eat.

• A fresh twist on classic tuna casserole. Jumbo pasta shells make this comforting meal feel a little more special while keeping all the creamy, cheesy flavors you love.
• Made with everyday ingredients. Canned tuna, fresh vegetables, cheese, and a simple homemade white sauce come together into an easy weeknight dinner.
• Loaded with flavor and texture. Tender broccoli, sweet red bell pepper, shallot, and sharp cheddar keep every bite interesting.
• No canned soup required. The quick homemade cream sauce is rich, creamy, and comes together in just a few minutes.
• Easy to customize. Swap vegetables, change the cheese, or even substitute cooked chicken if that’s what you have on hand.
• Perfect for make-ahead meals. Assemble the casserole ahead of time and bake when you’re ready for dinner.

What Makes This Different from Classic Tuna Casserole?

Traditional tuna casserole is usually made with egg noodles or pasta mixed directly into the sauce. This version uses jumbo pasta shells stuffed with a creamy tuna filling, making it easier to serve and giving every bite the perfect balance of pasta, vegetables, tuna, and cheese. It’s a fun twist on a classic comfort food while still delivering everything people love about homemade tuna casserole.

Ingredients in Stuffed Shells Tuna Casserole-

Tuna- Probably the most important thing to consider for this recipe is the type of tuna you buy. You want great flavor and nice texture. So be sure to choose a chunk or solid Albacore tuna, preferably packed in water. My absolute favorite is Natural Catch tuna. This post is not an ad for them but it’s the only tuna we buy now. The tuna is hand cut into fillets before being packed and that makes for the best texture and upscale flavor I’ve ever tried. Plus it’s sustainable, ethically sourced, and low in mercury.

Jumbo shells– Jumbo pasta shells are perfect for stuffing all the goodness and make serving easy.

Fresh vegetables- I like a mix of fresh broccoli, red bell peppers, and peas. But you could also add green bell peppers, jalapeños for a little heat, and edamame for more protein and a firmer bite.

Cheese- Sharp cheddar adds a nice edge to the casserole. You can use any cheddar you like or have on hand.

Perfect seasonings and condiments- The combination of Dijon mustard, dried thyme, basil, and Old Bay Seasoning brings all the needed fresh tang to the casserole. Salt, pepper, and a little bit of fresh shallot are used to finish off for a perfect bite every time.

White sauce- A white sauce made with butter, flour, and half and half adds the creamy element that along with the cheese, makes the recipe comforting and warm.

How to make Stuffed Shells Tuna Casserole-

This casserole comes together in just a few simple steps. Cook the shells, make the creamy sauce, fill the shells with the tuna mixture, then bake until hot and bubbly.

Cook the shells- Boil the jumbo shells according to package directions but don’t let them get too soft. You want them firm enough that they don’t tear when adding the filling.

Make the white sauce- The white sauce starts with a mix of butter, all-purpose flour, and half and half. Once the sauce starts to thicken, add the Dijon mustard, salt, thyme, basil, Old Bay seasoning, and pepper.

Mix the vegetables and tuna- In a separate bowl, add a mixture of whatever vegetables you’re using with the tuna. Then some of the white sauce gets added to this mixture.

Stuff the shells- Fill the shells pretty well with about 1/4 cup of the vegetable and tuna mixture. As you fill them, arrange into a shallow pan or casserole dish. Pour the remainder of the sauce over all the shells.

Sprinkle cheddar over the top and bake- Sprinkle a generous amount of cheese over the tuna casserole and bake covered until it’s bubbly and the cheese is fully melted.

Serve- Stuffed Shells Tuna Casserole is easy to serve, just spoon up however many stuffed shells you want, with sauce, onto a plate.

The cheesy topping on Stuffed Shells Tuna Casserole is a sure hit with everyone and you can add a lot more or scale back if you like. If tuna isn’t your thing, rotisserie chicken is a great substitute and it can easily be made vegetarian by omitting meat altogether.

Tips for the Best Stuffed Shells Tuna Casserole

A few simple tips will help your casserole turn out creamy, flavorful, and easy to assemble every time.

• Don’t overcook the shells. Cook them just until al dente so they’re sturdy enough to hold the filling without tearing.
• Choose good-quality tuna. Solid white albacore tuna packed in water gives the best texture and flavor. Drain it well before mixing with the vegetables.
• Chop the vegetables small. Small pieces fit neatly inside the shells and ensure every bite has a little of everything.
• Adjust the sauce if needed. If your white sauce becomes thicker than you’d like, whisk in a splash of additional half-and-half or milk before assembling the casserole.
• Don’t overcrowd the baking dish. Arrange the shells snugly but with enough room for the sauce to settle around them.
• Let the casserole rest for about 5 minutes before serving. The sauce thickens slightly and the shells are easier to lift from the dish.

Variations

One of the best things about this recipe is how easy it is to make it your own with ingredients you already have.

• Add more vegetables. Frozen peas, chopped spinach, mushrooms, zucchini, or asparagus all work well alongside the broccoli and peppers.
• Try different cheeses. Monterey Jack, Gruyère, mozzarella, or a blend of Italian cheeses all melt beautifully over the casserole.
• Swap the protein. Cooked rotisserie chicken or leftover salmon make delicious alternatives to canned tuna.
• Add a little heat. Stir a pinch of cayenne pepper or crushed red pepper flakes into the sauce for a subtle kick.
• Use fresh herbs. Fresh parsley, dill, or chives sprinkled over the finished casserole add bright flavor and color.
• Lighten it up. Replace the half-and-half with whole milk for a lighter sauce, or use extra vegetables to stretch the filling.

Frequently Asked Questions

Have a question before you get started? Here are answers to the ones I hear most often about making this creamy Stuffed Shells Tuna Casserole.

Can I make Stuffed Shells Tuna Casserole ahead of time?

Yes. Assemble the casserole through the step of stuffing the shells and arranging them in the baking dish. Cover and refrigerate for up to 24 hours. Prepare the white sauce just before baking, pour it over the shells, sprinkle with cheese, and bake as directed. If the casserole is cold from the refrigerator, you may need to add 5–10 minutes to the baking time.

Can I freeze this tuna casserole?

Yes. Assemble the casserole but don’t bake it. Wrap it tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding additional cooking time until heated through.

What kind of tuna is best for this recipe?

Solid white albacore tuna packed in water gives the best texture and flavor. Because the tuna stays in larger pieces, it creates a heartier filling than flaked tuna. Be sure to drain it well before mixing with the vegetables.

Can I use frozen vegetables?

Absolutely. Frozen peas are one of my favorite additions, and frozen broccoli works well too. If using frozen broccoli, thaw and drain it well so it doesn’t add excess moisture to the filling.

Can I substitute the vegetables?

Definitely. This recipe is very forgiving. Try chopped spinach, mushrooms, zucchini, asparagus, or even diced green bell pepper depending on what you have available.

What should I serve with Stuffed Shells Tuna Casserole?

Because the casserole is creamy and hearty, I like to keep the sides simple. A crisp green salad, roasted vegetables, steamed green beans, or fresh fruit all pair beautifully with this comforting dinner.

If you’re looking for a new way to use canned tuna, this Stuffed Shells Tuna Casserole is one of those recipes that’s easy enough for a weeknight but special enough to serve to guests. The creamy homemade sauce, tender pasta shells, colorful vegetables, and flaky albacore tuna come together in a comforting meal that’s both familiar and a little unexpected. Whether you’re feeding a busy family or looking for another satisfying make-ahead dinner, I hope this stuffed shells tuna casserole earns a place in your regular dinner rotation.

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5 from 4 votes

Stuffed Shells Tuna Casserole Recipe

Stuffed Shells Tuna Casserole is a fresh take on classic comfort food. Jumbo pasta shells are filled with creamy albacore tuna, fresh vegetables, and a simple homemade white sauce, then topped with cheddar cheese and baked until hot and bubbly. It's an easy weeknight dinner that's comforting, family-friendly, and perfect for making ahead.

Course Main Dish

Cuisine American

Keyword casserole, pasta, tuna

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Making the sauce 10 minutes minutes

Total Time 45 minutes minutes

Servings 6 people

Calories 376

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• ½ pound jumbo shells cook a few extra in case shells break
• 4 tbsp butter
• 3 tbsp all-purpose flour
• 2 cups Half and Half plus extra if needed
• 3 tsps Dijon mustard
• 1 tsp dried thyme
• ½ tsp dried basil
• 1 tsp Old Bay seasoning or ½ tsp cayenne pepper
• 1 tsp salt
• ½ tsp fresh cracked black pepper
• 2 4.5 oz cans albacore tuna in water drained
• 1 cup fresh broccoli chopped
• ½ red bell pepper diced
• 1 small shallot minced
• ½ cup sharp cheddar shredded

Instructions

• Cook the jumbo shells just until al dente. Rinse briefly under cool water and set aside. Heat oven to 350°F.
  ½ pound jumbo shells
• Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute. Gradually whisk in the half-and-half until smooth. Stir in the Dijon mustard, thyme, basil, Old Bay, salt, and pepper. Simmer until thickened, about 3 minutes. If needed, thin with a splash of additional half-and-half.
  4 tbsp butter, 3 tbsp all-purpose flour, 2 cups Half and Half, 3 tsps Dijon mustard, 1 tsp salt, 1 tsp dried thyme, 1 tsp Old Bay seasoning, ½ tsp fresh cracked black pepper, ½ tsp dried basil
• In a bowl, combine the tuna, broccoli, bell pepper, and shallot. Stir in about ½ cup of the sauce.
  2 4.5 oz cans albacore tuna in water, 1 cup fresh broccoli, ½ red bell pepper, 1 small shallot
• Spread a thin layer of sauce into the bottom of a 9×13-inch baking dish. Fill each shell with about ¼ cup of the tuna mixture and arrange in the dish. Pour the remaining sauce evenly over the shells and sprinkle with cheddar cheese.
  ½ cup sharp cheddar
• Cover with foil and bake for 25–30 minutes until hot and bubbly. Remove the foil and bake 5 minutes more. Garnish with parsley and additional black pepper if desired.

Notes

• Cook the shells just to al dente so they don't tear while filling.
• Use solid white albacore tuna packed in water for the best texture.
• Frozen peas, chopped spinach, or extra broccoli all work well.
• Leftovers keep well in the refrigerator for up to 3 days.
• Assemble the casserole up to one day ahead, cover, refrigerate, then bake before serving.

Nutrition Facts

Stuffed Shells Tuna Casserole Recipe

Amount Per Serving (2 stuffed shells)

Calories 376 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 12g75%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 58mg19%

Sodium 595mg26%

Potassium 282mg8%

Carbohydrates 37g12%

Fiber 2g8%

Sugar 5g6%

Protein 11g22%

Vitamin A 1033IU21%

Vitamin C 27mg33%

Calcium 181mg18%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.