Creamy Shells with Tuna & Spinach

A twist on traditional pasta shells – instead of filling with ricotta and baking with marinara, these star spinach and tuna with a creamy sauce and breadcrumbs. Really delicious and go great with a green salad and whole wheat pita bread to dip in the sauce. Because dipping should be mandatory, of course.

Creamy Shells with Tuna & Spinach
Recipe Type: Entree
Author: Adapted, Martha Stewart
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 6
  • Olive oil
  • 1 small yellow onion, diced small
  • 1/4 cup flour
  • 4 cups whole milk
  • S/P
  • 1/2 cup breadcrumbs
  • 1/4 cup grated Parmesan
  • 1/2 tsp. red-pepper flakes
  • 1 (10 oz) pkg. frozen chopped spinach, thawed and excess liquid squeezed out
  • 2 (6 oz) cans tuna, drained/flaked
  • 12 oz. jumbo pasta shells, cooked according to pkg. instructions
  1. Preheat oven to 375 degrees. In a medium pot, heat a splash of olive oil over medium-high heat. Add the onion and cook until softened. Add the flour and cook, stirring constantly, 1 minute. Gradually add the milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with S/P and let sauce cool slightly.
  2. Mix the breadcrumbs, Parmesan, and red-pepper flakes in a large bowl. Take out 1/2 of the breadcrumb mixture and set aside. Add the spinach, tuna, and half the white sauce to the breadcrumbs in the large bowl. Season with S/P.
  3. Fill each shell with heaping spoonfuls of the tuna mixture and place in a 4.8 quart baking dish (15×2 inch). Top with the remaining sauce and breadcrumbs. Bake until golden and bubbling, about 20 minutes.
Make sure to prep your ingredients for the sauce before you begin – you have to stir constantly so you need all ingredients ready for you.