How To make Tuna Stuffed Manicotti

Fried Tuna Stuffed Jumbo Pasta Shells

Stuffed Shells

16 uncooked jumbo pasta shells
2 eggs divided
1 (6.5 oz) can tuna, drained and flaked
1 cup shredded cheddar cheese
1 medium tomato chopped
2 tbsp green onions sliced
1/2 tsp dried basil (or 2-3 leaves fresh basil chopped)
1/2 tsp black pepper
1 tbsp water
1 cup dried bread crumbs

Cook shells according to package directions until tender but firm, rinse under cold water and drain.
Mix 1 beaten egg, tuna, cheese, tomato, green onion, basil and pepper together in a bowl
Stuff shells with mixture.
Beat remaining egg in a small bowl with 1 tbsp of water. Place crumbs in shallow dish.
Dip each stuffed shell in egg and then roll in crumbs.

Heat 2 inches of oil in large heavy saucepan over medium high heat until oil reaches 365F. Fry shell a few at a time in hot oil for 1.5 to 2 minutes until golden brown. (if you use less than 2 of oil, you may have to turn the shells halfway through cooking time, like I did)
Remove with slotted spoon and place on paper towels to drain. Serve hot with marinara sauce.

Marinara sauce (basic tomato sauce)
1 tbsp olive oil
1/2 tbsp balsamic vinegar
2-4 cloves of garlic minced
1 can tomatoes (whole, diced or crushed)
Pinch of salt, sugar and hot pepper flakes (all to taste)
5 fresh basil leaves chopped ( or 1 tsp dried)

Heat oil in saucepan over medium heat, add garlic and fry, turning until golden about 3 minutes.
Add tomatoes, vinegar, salt, sugar, hot pepper flakes and basil. Bring to a boil, reduce heat and simmer about 30 minutes until thick enough to leave a space after spoon is dragged through.
You may want to crush remaining tomato chunks with a potato masher.
You may also puree the sauce in a food processor.
Music by: Jason Shaw
Jason Shaw@audionautix.com

Betty's Oh-So-Easy Cheddar Cheese-Stuffed Manicotti

Betty shares her super-quick, super-easy cheddar cheese stuffed manicotti with pasta sauce recipe. Hardly any work, but great taste!

Please subscribe:

Oh-So-Easy Cheddar Chesse Stuffed Manicotti

1 medium to large pot of water, boiling
8 oz. package manicotti noodles
1/2 teaspoon salt
16 oz. sharp Cheddar cheese
1 lb. 10 oz. jar Pasta sauce (I use Prego, meat-flavored)
Grate Parmesan cheese (to taste)

Place the 14 manicotti noodles in the boiling, salted water. Cook until almost tender--al dente. Remove from heat and drain off the water in the sink using a colander. Rinse the hot, cooked noodles in the colander under cold water, until they are cool enough to handle. Place the colander back on top of the pot to catch any additional drips. Now, slice the cheese into 16 equal (1 oz.) strips. Place one strip inside each cooked manicotti noodle and place in an 8 inch by 12 inch Pyrex baking dish, which has been sprayed with cooking oil. (You can also spread a thin, even layer of Prego sauce over the cooking spray before placing the noodles in the baking dish.) Continue to place the stuffed noodles in the baking dish until you have one layer. Now, pour more of the Prego sauce evenly over the noodle layer, until about half of the bottle of Prego remains. Finish placing the rest of the stuffed noodles in a new layer on top of the previous layer until all stuffed noodles are used up. Pour the remaining Prego sauce over the top of the layered noodles. Spread the sauce evenly over the top, and sprinkle as much grated Parmesan cheese evenly over the top as desired. Place in a preheated 350 degree oven and bake for 30 minutes.

Meal suggestion: 10 minutes before the manicotti is ready to be removed from the oven, place a loaf of Italian bread (from the deli section of your supermarket) in the oven to heat until hot an crispy. Serve this with your Italian meal with a ramekin (small dish) of light-tasting olive oil for dipping the bread, plus Betty's Essential Garden Salad. Buon appetito!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

NEW Cookbook:  Betty's Kitchen Cookbook:  2013 Recipes (c) 2014

Also available:  The Betty's Kitchen Collection:  Second Edition (c) 2013

*Both can be ordered from or

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Betty's Website:  

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other places to watch Betty's Kitchen:

Facebook:  

Pinterest:  

Twitter:  

Google+:  

ifood.tv:  

Roku:  

Cannelloni with tuna recipe

The *perfect* stuffed shells recipe ????

Recipe can be found here:


#holiday #stuffedshells #recipe #vegan #dairyfree #plantbased #christmas #potluck

Komeya Food Channel: Tuna Cannelloni Recipe

The Cooking Video Host, Ms. Regine Tolentino with Chef Gigi Angkaw

Featured Tuna Cannelloni Recipe

Tuna Stuffed Manicotti - Kitchen Cat

Get the App from Google Play:
★ Kitchen Cat ★ Tuna Stuffed Manicotti Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/2 c : Non-fat Cottage Cheese
8 : Manicotti Shells; Cooked
1/2 c : Plain Non-fat Yogurt
2 tb : Grated Parmesan Cheese
1 ts : Lemon Juice
1/2 c : Non-fat Cottage Cheese
1/8 ts : Garlic Powder
1 tb : Dried Parsley
1/4 ts : Dill Weed
2 cn : Tuna, Water-packed, Canned; Drained
1/4 c : Onion; Diced
1/4 ts : Dill Weed