Name: Creamy Tuna Shell Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 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

Creamy Tuna Shell Casserole

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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!

Author: Addie Gundry
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

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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.

Find it online: https://foodgardening.mequoda.com/recipe/creamy-tuna-shell-casserole/