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ricotta stuffed shells with asparagus in a creamy sauce

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!

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 servings
Calories 376kcal


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


  • 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.


  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.


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