Tuna Zucchini Pasta Shells Recipes

TUNA ZUCCHINI ELBOW PASTA

Steps:

• Heat olive oil in a skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Stir zucchini, salt, Italian herbs, and red pepper flakes into garlic oil; cook and stir until zucchini begins to soften, about 5 minutes. Mix in marinara sauce and water and bring sauce to a boil.
• Gently mix tuna into sauce. Simmer until zucchini are almost tender, 7 to 10 more minutes.
• Bring a large pot of salted water to a boil; stir in elbow macaroni. Cook until still firm, about 7 minutes. Drain well.
• Mix elbow macaroni into tuna sauce until thoroughly combined. Taste for salt levels and adjust if necessary. Turn off heat, cover pan, and let pasta and sauce stand for exactly 6 minutes and 15 seconds. Pasta will soak up the sauce and become more tender.
• Serve in bowls and sprinkle with Parmesan cheese.

ZUCCHINI BLOSSOMS STUFFED WITH TUNA

Steps:

• Drain tuna and put into container of food processor or electric blender. Add yogurt, horseradish and mayonnaise and blend to fine paste.
• Open zucchini blossoms (make sure yours have not been sprayed with insecticide) and fill with paste. Tie ends of petals at top as if tying a bandana.
• Beat egg yolk until light and golden.
• Beat whites until moderately stiff. Fold into yolk along with beer.
• Dredge stuffed blossoms in flour, then dip to coat well with batter.
• Heat oil to depth of 1/2 inch in heavy skillet. Add batter-coated blossoms a few at a time. When batter has set on bottom carefully turn blossoms and cook until nicely brown all over.

ZUCCHINI AND SHELLS

Steps:

• Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.

TUNA ZUCCHINI CAKES

Steps:

• In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Remove from heat., Add tuna, 1/2 cup bread crumbs, zucchini, eggs, parsley, lemon juice, salt and pepper to onion mixture; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties; coat with remaining bread crumbs. , In a large skillet, heat oil over medium heat. Add patties; cook 3 minutes on each side or until golden brown and heated through.

TUNA STUFFED PASTA SHELLS

Steps:

• Heat oven to 350°F Spray an 11X7 inch baking dish with nonstick spray.
• Cook pasta according to directions until al-dente.
• While pasta cooks, mix tuna, bread crumbs, onion, egg, 1/8 cup parsley and lemon juice until blended.
• Drain pasta shells. Rinse gently in colander to cool. Fill each shell with 1 Tbsp tuna mixture and place in prepared dish.
• Whisk soup and milk in small saucepan over medium heat until hot. Remove from heat and stir in remaining 1/8 cup parsley. Pour soup mixture over shells.
• If making ahead, cover with foil and chill overnight in refrigerator. When ready to bake follow instructions below, adding 10 minutes to baking time.
• To serve that evening, bake 20 to 25 minutes until sauce starts to bubble and shells are heated through.

TUNA-FILLED SHELLS

Steps:

• 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.

TUNA-ZUCCHINI PASTA SHELLS

Steps:

• Cook the shells until al dente, set aside to cool.
• Pre-heat oven to 200°C and oil a 9in x 13in casserole dish.
• Clean the zucchini, finely dice it and in 1 tablespoon of olive oil lightly sauté the zucchini in a pan. (Best to start this after the pasta is done so the shells are cool enough to handle by the time you have to fill them.).
• Drain the tuna, flake it, and mix the tuna into the zucchini.
• Salt and pepper to taste.
• Fill the shells with the tuna-zucchini mixture and put in the casserole dish.
• Peel the garlic and press garlic with a garlic press.
• Finely chop chili if you aren't using prechopped chilis.
• Saute the chili and garlic in 1 tablespoon of olive oil in a pan.
• Seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.
• Add crème fraîche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.
• Pour sauce over the shells.
• Sprinkle cheese over the casserole dish.
• Put in oven uncovered and bake for 25 minutes.