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How To make Tuna Stuffed Manicotti
8 Cooked manicotti shells
2 cn Water-packed tuna, drained
-(5 oz) 1/2 c Non-fat cottage cheese
1 tb Dried parsley
1/4 c Diced onion
1 ts Lemon juice
1/4 ts Dill weed
SAUCE:
1/2 c Non-fat cottage cheese,
-blended smooth 1/2 c Plain non-fat yogurt
1/4 ts Dill weed
1/8 ts Garlic powder
TOPPING:
2 tb Grated Parmesan cheese
Cook manicotti according to package directions. Drain and cool. Combine tuna, cottage cheese, parsley, onion, lemon juice and dill weed in a bowl. Stuff manicotti shells with tuna mixture and place seam side down in an 11x7" baking disk sprayed with non-stick cooking spray. Combine ingredients for sauce and spoon over manicotti. Sprinkle with Parmesan. Bake at 350'F. for 30 minutes. Serves 4, two shells each. Nutritional information: 285 calories, 3 grams fat, 246 milligrams calcium.
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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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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