Tuna-Filled Shells Recipe
Tuna-Filled Shells Recipe photo by Taste of Home

Tuna-Filled Shells Recipe

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Hot tuna's a hit when you mix it with sizable pasta shells and a cheesy sauce. Dill also complements the fish nicely in this cream comfort food. "It's a great change of pace from the traditional tuna casserole," relates Connie Staal from her home in Greenbrier, Arizona.
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings


  • 12 jumbo pasta shells
  • 5 teaspoons all-purpose flour
  • 2 cups 2% milk
  • 1 teaspoon dill weed
  • 1/2 teaspoon salt
  • 1 celery rib, diced
  • 1 small onion, diced
  • 1 tablespoon canola oil
  • 2 slices white bread, crumbled
  • 1 can (12 ounces) light water-packed tuna, drained and flaked
  • 1/2 cup reduced-fat ranch salad dressing
  • 1/2 cup shredded part-skim mozzarella cheese

Nutritional Facts

One serving (2 filled shells) equals 291 calories, 9 g fat (3 g saturated fat), 34 mg cholesterol, 733 mg sodium, 27 g carbohydrate, 1 g fiber, 24 g protein. Diabetic Exchanges: 2 starch, 2 lean meat 1/2 fat.


  1. Cook pasta shells according to package directions. Meanwhile in a saucepan, combine the flour, milk, dill and salt until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside.
  2. In a nonstick skillet, saute celery and onion in oil until tender. Add bread. Stir in the tuna, salad dressing and cheese; mix well. Drain shells; stuff with tuna mixture. Place over sauce. Drizzle with remaining sauce. Cover and bake at 350° for 25-30 minutes or until bubbly and heated through. Yield: 6 servings.
Originally published as Tuna-Filled Shells in Light & Tasty April/May 2001, p60

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Apr. 13, 2016

"I'm sorry but I thought this wasn't all that great. Not horrible, but not very good either. I think the biggest turn off for me was the fact that the tuna mixture was essentially tuna mush. If I make this again, I'll use solid white tuna. I think the fresh bread added to the mushiness. I put two slices of bread in a food processor to get it "crumbled". Next time I'll try dry bread crumbs. I did think the sauce was pretty good, and even if I don't make this again, maybe I'll use the sauce for other recipes. I made this with fresh steamed green beans and drizzled some of the sauce over top. For the amount of effort that this recipe calls for, it really wasn't worth it. Maybe with the changes mentioned above, it will be better."

Reviewed Jul. 5, 2012

"Very good recipe. A different way to use tuna. Will be making this again."

Reviewed Apr. 21, 2012

"My kid's love this recipe."

Reviewed Mar. 1, 2011

"My family favorite !"

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