Stuffed Shells Tuna Casserole Recipe

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.

Prep Time10

Cook Time25

Making the sauce10

Total Time45

Course: Main Dish

Cuisine: American

Keyword: casserole, pasta, tuna

Servings: people

Calories: 376kcal

Author: Sally Humeniuk

Ingredients

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