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Creamy Tuna Shell Casserole
When I pair seafood with pasta, I always use shells. Can you guess why? You’re right, the ocean. I know, slightly cheesy, no (second) pun intended there, but why not? Not only am I a sucker for an edible pun, but I love when the shells envelop the tuna filling, delivering each bite straight to your mouth!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 6-8 1x
- Category: Entrées
Ingredients
Scale
- 6 ounces jumbo pasta shells
- 1/4 cup olive oil
- 1 red bell pepper, sliced
- 3 (6-ounce) cans tuna, drained
- 5 ounces baby spinach
- 1 teaspoon crushed red pepper flakes
- 1 (28-ounce) jar Alfredo sauce
- 1 cup dried bread crumbs
- 1/4 cup chopped scallions
Instructions
- Preheat the oven to 375 degrees F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
- Bring a large pot of water to a boil, add the pasta shells, and cook until al dente. Drain and reserve.
- While the pasta cooks, in a large saucepan, heat 3 tablespoons of the olive oil over medium heat, add the bell pepper and sauté until soft.
- Add the tuna, spinach, and pepper flakes and cook, stirring, for 2 minutes.
- Add the cooked pasta and Alfredo sauce and stir. Pour the mixture into the baking dish. Top with the bread crumbs, drizzle with the remaining 1 tablespoon olive oil, and bake for 20 minutes. Top with scallions and serve.
