Tuna and Ricotta Stuffed Shells (Freezer Friendly)

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Step By If you like tuna casserole, you will fall in love with these creamy, Tuna and Ricotta Stuffed Shells. They are easy to make, and totally freezer friendly for an easy weeknight dinner that everyone will love!

This is a sponsored post for Tonnino Tuna. All opinions are 100% honest and my own. 

I am all about these ultra creamy, slightly lemony and just plain amazing Tuna and Ricotta Stuffed Shells. They are just so incredible. Really a step up from your regular old tuna casserole.

Not saying anything bad about tuna casserole (I love me a good tuna casserole), but this amped up version of tuna stuffed pasta shells is just a step above.

Plus, it's ready in under an hour, or perfect as a make-ahead meal. It doesn't get much better than that.

Why This Recipe Works

1. Tuna fillets are mixed with ricotta and parmesan cheese and stuffed in pre-cooked jumbo pasta shells. The ricotta cheese adds a rich and creamy aspect to the recipe;
2. The bechamel sauce is made with asparagus, garlic and shallots for an extra oomph of flavor;
3. The bechamel sauce also has a touch of heavy cream for the ultimate creamy, decadent pasta dish.
4. The stuffed pasta shells are baked until bubbly and browned on the edges. They are perfection.

Tonnino Tuna

I used Tonnino Tuna Fillets with Lemon and Peppers for this recipe. Tonnino Tuna products are made with 100% Yellowfin tuna. It is low mercury, dolphin safe, non-GMO and gluten free.  It is available in eight different flavors and made with 100% olive oil and natural sea salt.

Connect with Tonnino on Facebook and Instagram to learn more about their products and get some great recipes. Tonnino products can be purchased at Whole Foods.

Step By Step Instructions

Preheat the oven to 400F degrees. Combine the tuna, ricotta cheese, Parmesan cheese, salt and pepper in a bowl and mix well to combine.

Place one tablespoon of the mixture in each cooked shell and place in a greased baking dish (use olive oil). Continue until all filling has been used.

Pour the bechamel over the top and bake for 20-25 minutes, until bubbly and starting to slightly brown at the edges.

How to Make Bechamel Sauce with Garlic & Cream

Heat the butter in a skillet over medium heat. Add the garlic and shallot and cook until soft.

Add the flour and mix to make a paste. Cook for about 1 minute.

SLOWLY add the white wine and cook for 1-2 minutes. Add the warmed milk, ¼ cup at a time while constantly stirring. This will help to prevent lumps. 

Add the lemon zest and asparagus and cook for 2-3 minutes. Add the cream, salt and pepper, simmer for 2-3 minutes and remove from heat.

Expert Tips

1. You can substitute any stuffable pasta for the shells if desired.
2. Be sure to break the tuna into small chunks so the filling is mostly uniform;
3. Grease the bottom of the baking dish before placing the shells in so they don't stick while baking;
4. Be sure to add the liquid SLOWLY to the flour and butter mixture. Adding it too quickly can cause the bechamel to become lumpy. Also be sure to whisk constantly while adding liquids.
5. Cook the pasta shells slightly al dente - they will finish cooking in the oven.

Make Ahead Instructions

To make these ricotta stuffed shells ahead of time, cook the shells and make the filling. Stuff the cooked shells with the filling and place in a large baking dish. Cover and store in the fridge for up to 3 days.

They can also be frozen - wrap them in aluminum foil and/or freezer safe plastic wrap and store for up to 1 month. Thaw in the fridge overnight.

Make the bechamel sauce ahead of time and store it separately in a covered container in the fridge. When ready to use, heat in the microwave. If the sauce is too thick, add whole milk until the desired consistency is reached.

The bechamel sauce can also be frozen. Freeze it in a covered container and store it in the freezer for up to 3 months. Thaw in the fridge overnight and reheat the same way as above.

Frequently Asked Questions

1. What is the difference between manicotti and stuffed shells? Manicotti are large tubes as opposed to actual shells. Both manicotti and shells can be stuffed with the same types of filling for a similar result.
2. Can you freeze stuffed shells after baking them? Yes, the stuffed shell can be frozen after baking them. Let them cool, then wrap the dish tightly with aluminum foil  and/or freezer safe plastic wrap. Store in the freezer for up to 1 month for best results. The shells can also be stored in individual freezer safe containers if desired. To reheat, thaw in the fridge overnight then heat in a 350 degree oven for 5-10 minutes, until warmed through. Can also be reheated in the microwave.
3. How long can you keep uncooked stuffed shells in the fridge? Uncooked stuffed shells will keep about 3 days in the fridge covered in foil.

Make it a Meal

• Start with this Tossed Green Salad from Creme De La Crumb or this Spinach Strawberry Salad for fruity freshness;
• Appetizers like this Bacon Wrapped Asparagus or these Baked Chicken Wings are great for parties;
• Serve it with Parmesan Roasted Asparagus, Grilled Summer Squash, Broiled Tomatoes or Braised Brussels Sprouts;

More Creamy Pasta Recipes

• Bechamel Lasagna;
• Chicken Cordon Bleu Pasta;
• Shrimp Scampi Tortellini;
• Spicy Mac and Cheese;
• Baked Chili Mac Casserole.

Did you make these Tuna and Ricotta Stuffed Shells? Rate the recipe and leave me a comment to let me know how it turned out!

Tuna and Ricotta Stuffed Shells

If you like tuna casserole, you will fall in love with these creamy, Tuna and Ricotta Stuffed Shells. They are easy to make, and totally freezer friendly for an easy weeknight dinner that everyone will love!

5 from 11 votes

Print Rate

Course: Main Course

Cuisine: Italian

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings: 7 servings

Calories: 376kcal

Author: Danielle Wolter

Ingredients

• ▢ 1 jar Lemon Pepper Tonnino Tuna
• ▢ 8 oz. ricotta cheese
• ▢ 1 tsp. salt
• ▢ ½ tsp. black pepper
• ▢ ¼ cup Parmesan cheese
• ▢ 30 jumbo shells cooked to package instructions

Garlic Bechamel Sauce:

• ▢ 3 tbsp. butter
• ▢ 2 garlic cloves minced
• ▢ 1 shallot minced
• ▢ 3 tbsp. flour
• ▢ ¼ cup white wine
• ▢ 2 cups whole milk warmed
• ▢ 1 tsp. lemon zest
• ▢ ¼ cup cream
• ▢ 1 cup blanched asparagus chopped
• ▢ 1 tbsp. fresh lemon juice
• ▢ 1 ½ tsp. salt
• ▢ ¼ tsp. pepper

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Instructions

• Preheat the oven to 400 degrees.
• Combine the tuna, ricotta cheese, Parmesan cheese, salt and pepper in a bowl and mix well to combine.
• Place one tablespoon of the mixture in each cooked shell and place in a greased baking dish (use olive oil). Continue until all filling has been used.
• Pour the bechamel over the top and bake for 20-25 minutes, until bubbly and starting to slightly brown at the edges.

Garlic Bechamel Sauce:

• Heat the butter in a skillet over medium heat. Add the garlic and shallot and cook until soft.
• Add the flour and mix to make a paste. Cook for about 1 minute.
• SLOWLY add the white wine and cook for 1-2 minutes. Add the warmed milk, ¼ cup at a time while constantly stirring. This will help to prevent lumps.
• Add the lemon zest and asparagus and cook for 2-3 minutes. Add the cream, salt and pepper, simmer for 2-3 minutes and remove from heat.

Expert Tips:

1. You can substitute any stuffable pasta for the shells if desired.
2. Be sure to break the tuna into small chunks so the filling is mostly uniform;
3. Grease the bottom of the baking dish before placing the shells in so they don't stick while baking;
4. Be sure to add the liquid SLOWLY to the flour and butter mixture. Adding it too quickly can cause the bechamel to become lumpy. Also be sure to whisk constantly while adding liquids.
5. Cook the pasta shells slightly al dente - they will finish cooking in the oven.

Nutrition

Serving: 4shells | Calories: 376kcal | Carbohydrates: 38g | Protein: 18g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 60mg | Sodium: 909mg | Potassium: 316mg | Fiber: 2g | Sugar: 5g | Vitamin A: 725IU | Vitamin C: 3.4mg | Calcium: 214mg | Iron: 1.8mg

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