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Tuna-Filled Shells

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. —Connie Staal, Greenbrier, Arkansas
  • 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


  • 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 until thickened, about 2 minutes. Pour 1-1/4 cups sauce into a 2-qt. baking dish; set aside.
  • 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° until bubbly and heated through, 25-30 minutes.
Nutrition Facts
2 each: 291 calories, 9g fat (3g saturated fat), 34mg cholesterol, 733mg sodium, 27g carbohydrate (0 sugars, 1g fiber), 24g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1/2 fat.

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Average Rating:
  • asnunez
    Nov 19, 2020

    Definitely NOT the place for celery. It tends to have a dominant flavor and sorta took over. Couldn’t taste much else. This was really good the second time We made it. Totally omitted the celery and used the same amount in shredded carrots.

  • Butcher2boy
    Aug 23, 2019

    Delicious and creamy. This recipe is going into my comfort food file.

  • mandystricklandcarpenter
    Jul 7, 2017

    This was FANTASTIC! I followed the recipe exactly (except that I had the stove too high when boiling the sauce, thickening it immediately without cooking the flour taste out... added more milk to thin it and adjusted the dill and salt). I also used Panko bread crumbs and left the onion and celery slightly crisp, keeping it from turning to mush. This was my first time using the jumbo shells, and a few tore on the bottom, but i stuffed them anyway, and with the filling and sauce, it wasn't noticeable. My husband and I fought over the last shell, and I've got to make it again next week when my kids are back. I'm going to have to double it! Congrats on creating a terrific recipe using ingredients just about everyone has in their pantry!

  • PrplMonky5
    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.

  • kathylong
    Feb 5, 2013

    No comment left

  • ConnieK
    Jul 5, 2012

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

  • btakpowers
    Apr 21, 2012

    My kid's love this recipe.

  • gcjmorgan
    Mar 1, 2011

    My family favorite !