Creamy Shells with Tuna & Spinach

I still can't believe it's May!  I have some very exciting changes coming up and time seems to be flying faster because of it.  Stay tuned, I will reveal more as the days go by :) I tried this recipe because although I'm not a huge fan of tuna, I love tuna casserole.  I also had large shells that I had bought on a whim from Whole Foods because they were on sale that needed to be used.  This was the best recipe to use them for!

Preheat oven to 375 degrees F.  In a medium pot, heat oil over medium high heat.  Add onion and cook until softened, around 6 minutes.

Add flour and and cook and stir together.  

Gradually add milk whisking constantly, and cook until it slightly thickens and bubbles.  Season with salt and pepper and remove from heat and allow to cool for a few minutes.

In a food processor, combine bun Parmesan cheese, Italian seasoning, and red pepper flakes.  Process until fine crumbs form.

Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce. 

Fill each cooked shell with 2 heaping tablespoons of tuna mixture and place in a 9x13 inch baking dish.  

Top with remaining sauce and breadcrumb mixture.  Bake until sauce is bubbling and breadcrumbs are golden, around 20 minutes.

This dish was delicious.  I used skim milk in place of whole milk to cut calories, but the sauce was still creamy and tasty.  This is a great make one night when you have time some, stick it in the fridge, and cook for 20 minutes on a night when you're too tired or busy to spend time making a meal. 

Creamy Shells with Tuna & Spinach
Serves 4
Adapted from Everyday Food Magazine


3 tablespoons olive oil
1 small onion, diced
1/4 cup flour
salt and pepper to taste
1 hamburger bun or piece of bread, torn in large pieces
1/4 cup grated Parmesan
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
1 10oz package frozen spinach, thawed
2 6oz cans light tuna in water, drained
6 oz jumbo pasta shells, cooked according to directions


Preheat oven to 375 degrees F.  
In a medium pot, heat oil over medium high heat.  
Add onion and cook until softened, around 6 minutes.
Add flour and and cook and stir together.  
Gradually add milk whisking constantly, and cook until it slightly thickens and bubbles.  
Season with salt and pepper and remove from heat and allow to cool for a few minutes.
In a food processor, combine bun Parmesan cheese, Italian seasoning, and red pepper flakes.  
Process until fine crumbs form.
Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce. 
Fill each cooked shell with 2 heaping tablespoons of tuna mixture and place ina 9x13 inch baking dish.  
Top with remaining sauce and breadcrumb mixture.  
Bake until sauce is bubbling and breadcrumbs are golden, around 20 minutes.

Tuna Casserole

I have a confession to make, tuna casserole is really the only dish I enjoy tuna in.  This is a great casserole, easy to make and healthy.  Plus, one serving only has around 350 calories!

Preheat oven to 425 degrees F.  In a large bowl bowl filled with salted water, cook pasta for two minutes less than package instructions. 

In a small bowl, toss together panko crumbs, Parmesan cheese and two tablespoons of oil.

In a large pot, heat two tablespoons of oil over medium heat.  Add the chopped onion and season with salt and pepper.  Cook until softened, around eight minutes.  Add flour and whisk to coat the onion.

Slowly whisk in the broth.

Then whisk in the milk.  Cook, stirring constantly until sauce comes to a boil.  Reduce heat and simmer, stirring frequently, until sauce thickens.

Stir in the tuna and peas.  Then add the pasta and season with salt and pepper.

Transfer the mixture to a 9x13 inch baking dish.

Top with the panko mixture.  Bake until sauce is bubbling and crust is golden, around 18 minutes.  Let cool for around 10 minutes before serving.

C and I made this meal together, which was a nice treat.  Usually I'm cooking by myself, but it was a nice change of pace to hang out with someone else in the kitchen.  It turned out really good, the sauce is pretty light but it was still delicious. The panko crust top is the best part, adds some crunch and a lot of flavor.

Tuna Casserole

Adapted from Everyday Food

Serves 8

salt and pepper to taste

3/4 pound of pasta

1 cup panko breadcrumbs

2 tablespoons grated Parmesan

2 tablespoons plus 2 teaspoons olive oil

1 onion, diced small

3 tablespoons flour

2 1/2 cups low sodium chicken broth

1 1/2 cups whole milk

2 6oz ans solid light tuna

1 cup frozen peas , thawed

Preheat oven to 425 degrees F.

In a large pot with salted water, cook pasta for around 2 minutes under package instructions.

Drain and set aside.

In a small bowl, toss together panko, Parmesan cheese and two teaspoons oil.

In a pot heat two tablespoons of oil over medium heat.

Add onion, season with salt and pepper and cook until soft.

Add flour and whisk to coat the onion.

Slowly whisk in the broth, then the milk.

Cook, stirring constantly, until sauce comes to a boil.

Reduce heat and simmer until sauce is thickened.

Stir in tuna, peas and pasta. 

Salt and pepper to taste.

Transfer mixture to a 9x13 inch baking dish and top with panko mixture.

Bake until sauce is bubbling and panko crust is browned, around 18 minutes.

Let cool for 10 minutes before serving.