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
Cannelloni with tuna recipe
Susan's Manicotti - Everyday Food with Sarah Carey
Mother's Day is this Sunday -- what's the food that brings you back to childhood? For me, one such dish is the recipe I'm going to show you today: my mom's manicotti. It's cheesy and saucy and oh, so good. She's been making it since I can remember, and I still love it. So I decided to share it with you for Mother's Day.
Sarah's Tip of the Day:
For this recipe, you'll need tomato sauce, uncooked manicotti shells, and filling made from ricotta and mozzarella cheeses, garlic, eggs, parsley, and a bit of sugar. Pipe it into the uncooked shells. That part can be messy, but it's fun when you get the hang of it. Bake with plenty of sauce until bubbly, and give it a sprinkle of extra Parm near the end. It's so simple, and I bet your family is going to love it as much as I always have.
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Nutritional Info: per serv (makes 6): 630 cal; 31 g fat; 34 g protein; 54 g carb; 2 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Susan's Manicotti - Everyday Food with Sarah Carey
How to Make Stuffed Shells
If you need the perfect weeknight dinner, these Stuffed Shells are for you. Filled with three types of cheeses and baked with marinara sauce and more cheese until golden brown, these stuffed pasta shells are always a crowd-pleasing meal. Saucy, cheesy, and filling, this recipe is the definition of comfort food!
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Tuna Stuffed Pasta Shells - Kitchen Cat
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★ Kitchen Cat ★ Tuna Stuffed Pasta Shells Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
12 oz : Tuna in Water; Drained
1/8 ts : Garlic Powder
24 : Pcs Jumbo Pasta Shells;
1/2 c : Fat-free Plain Yogurt
1/4 ts : Dill Weed
1/2 c : Fat-free Cottage Cheese
2 tb : Fat-free Parmesan Cheese
1 tb : Parsley
1/4 ts : Dill Weed
1 ts : Lemon Juice, Bottled
1/2 c : Fat-free Cottage Cheese
1/2 c : Onions; Chopped
Try me, SPINACH AND RICOTTA CANNELLONI - By www.recipe30.com
A popular and simple pasta recipe
Get full recipe here recipe30.com
Cannelloni refers to a cylindrical style of pasta dish. The pasta is filled with a filling and covered in sauce. This recipe uses spinach and ricotta and is one of the most popular of cannelloni. You can use pre-made cannelloni cylinder shape pasta or use lasagna sheets and then roll them up. It's usually best to first blanch any dry pasta in water for a few minutes although many still use the pasta uncooked. I find that can lead to problems of finding uncooked pasta so it's best to experiment first if choosing the uncooked version. Another alternative is to use fresh lasagna sheets (noodles) as these won't require pre-cooking. Either way, I'm sure you'll enjoy this cannelloni.
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