Tuna Stuffed Pasta Shells

These stuffed pasta shells flip the usual Italian playbook. Instead of ricotta and ground beef, the filling is tuna mixed with low-fat cottage cheese, chopped onion, parsley, lemon juice, and dill. It’s lighter, brighter, and comes together faster than the traditional version.

The sauce is just as streamlined. Cottage cheese blended with low-fat yogurt, more dill weed, and garlic powder gets spooned over the stuffed shells before baking. It bakes down into a creamy, tangy coating that keeps the shells moist without heavy cream or butter. A dusting of Parmesan on top adds a salty crust.

Drain the tuna well and flake it thoroughly so it mixes evenly with the cottage cheese. Stuff each shell generously and place them seam-side down so they hold their filling during baking. Twenty-four shells sounds like a lot of stuffing work, but it goes fast once you get a rhythm.

Pro Tips

• Cook the shells just until al dente. Overcooked shells tear when you try to stuff them.
• Use a small spoon or piping bag to fill the shells neatly. Fingers work but get messy fast.
• Place shells close together in the pan so they support each other and stay upright.
• The lemon juice in the filling brightens the tuna and cuts any canned-fish flavor.

Variations

• Crab stuffed: Replace the tuna with lump crab meat for a fancier version.
• Add spinach: Mix ½ cup of thawed, squeezed frozen spinach into the filling for color and extra nutrition.
• Tomato sauce base: Spread a thin layer of marinara on the bottom of the pan before placing the shells for an Italian-style presentation.