Stuffed Pasta Shells
Prep Time 20 mins
Cook Time 20 mins
Serves 8
Difficulty N/A
Ingredients
- 3/4 lb (375 g) jumbo pasta shells
- 2 tins (170 g each) flaked white tuna in water, drained
- 1 cup (250 mL) ricotta cheese
- 1/2 cup (125 mL) cooked spinach
- 1/2 cup (125 mL) grated Parmesan cheese
- 1/4 cup (50 mL) chopped basil
- 2 green onions, chopped
- 1 egg
- Sauce:
- 3 tbsp (45 mL) butter
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 3 tbsp (45 mL) Robin Hood® All Purpose Flour
- 1 can (354 mL) Carnation® Regular, 2% or Fat Free Evaporated Milk
- 2 cups (500 mL) prepared tomato sauce
- Garnish:
- fresh basil
- grated parmesan
Directions
Step 1:
Preheat oven to 350F (180C). Grease a 9” x 13” (3 L) baking dish.
Step 2:
Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and cool slightly.
Step 3:
Combine ingredients for filling and gently spoon into pasta shells. Place in prepared baking dish.
Step 4:
Heat butter in a large saucepan. Cook onion and garlic for 2-3 minutes, until tender. Add flour, cook for 3 minutes stirring often. Add evaporated milk and bring to a boil. Stir in tomato sauce and cook for 3 minutes, stirring constantly. Pour over stuffed pasta shells.
Step 5:
Bake in preheated oven 45-50 minutes until bubbling. Sprinkle with parmesan and basil.