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Tuna-Stuffed Shells
Tuna-Stuffed Shells

Before you jump to Tuna-Stuffed Shells recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy.

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When you go grocery shopping, be sensible about it. Making good decisions when obtaining groceries means that you’ll be able to eat nutritious meals without a lot of effort. Think for a minute: you don’t want to go to a busy grocery store or sit in a long line at the drive thru at the end of your day. You’re going to go home and cook what you have on hand. Your kitchen should be stored with healthy foods and ingredients. This makes it simple to have a great meal–even if you want something junky–because you’ll be eating something that is obviously better for you than anything you’d buy in a hurry at the store or in the fast food joint.

There are many things you can pursue to become healthy. An costly gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every single day, can do a lot to enable you to get healthy and lose pounds. Make smart choices every day is a great start. Wanting to get in as much exercise as possible is another. Don’t ignore that health isn’t only about how much you weigh. You want your body to be strong too.

We hope you got benefit from reading it, now let’s go back to tuna-stuffed shells recipe. To make tuna-stuffed shells you only need 10 ingredients and 4 steps. Here is how you do that.

The ingredients needed to make Tuna-Stuffed Shells:
  1. Get jumbo shells
  2. Take 20 uncooked jumbo pasta shells (half of a 12 oz box)
  3. Provide 1/3 cup mayonnaise or salad dressing
  4. Use 2 tsp dried basil leaves or italian seasoning
  5. You need 1/4 tsp salt
  6. Prepare 2 can solid white tuna in water, drained and flaked (6 1/8 oz each)
  7. Use 1 large carrot, shredded (1 cup)
  8. Use 1 small zucchini, shredded (1 cup)
  9. Take 1 small onion, chopped (1/4 cup)
  10. Get 1 Tomato-Basil Vinaigrette
Instructions to make Tuna-Stuffed Shells:
  1. Cook pasta shells as directed on package.
  2. While pasta is cooking prepare Tomato-Basil Vinaigrette (recipe can be found in my profile).
  3. Mix mayonnaise, basil, and salt in medium bowl. Stir in tuna, carrot, zucchini and onion until evenly mixed. Drain pasta. Rinse with cold water; drain. Fill each pasta shell with 1 tablespoon tuna mixture and top with 1/2 tablespoon of Tomato-Basil Vinaigrette.
  4. These shells can be served either warm or cold. To serve warm: Place shells on a microwavable plate. Cover with plastic wrap. Microwave on high 2-3 minutes or until warm.

Combine the tuna, ricotta cheese, Parmesan cheese, salt and pepper in a bowl and mix well to combine. The shells were hard to stuff too. I would make this recipe again, though. I made these tuna stuffed shells many years ago when I first seen the recipe in my Taste Of Home Cookbook and it was excellent for a lite lunch and perfect to serve on those hot summer days. Prepare pasta shells according to package directions; drain.

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