Meal Type, Pasta , Entrées

Spinach and Tuna Stuffed Shells Pasta Casserole

You certainly won’t be looking for more food after eating this spinach and tuna stuffed shells pasta casserole! You’ll have a happy and full belly.


Original recipe courtesy of Table for Two.

Total Time 2 Servings
5 5 0

Hands down the best canned tuna I've ever had. Always in nice meaty chunks, and the taste is out of this world.

Del Norte, Colorado
5 5 0

Absolutely adore the yellowfin tuna with olive oil. I can eat it straight without adding any extras, it also is extremely healthy! I never knew I could LOVE tuna, especially without mayo!

5 5 0

I just tried Genova tuna in oil for the first time. I have to say it is some of the freshest tasting tuna I have tried. I am hooked! #GenovaSeafood

San Antonio, Texas
5 5 0

Love it. Best tuna that we can get in the U.S. Closest thing to the freshness of the tuna we bring back from Italy.

Waterbury, Connecticut
5 5 0

Wow!! First time buyer, and I’ll never go back to other company. Light, flaky and moist yet flavorful. Albacore Tuna with Olive Oil is delicious. Genova is my new brand in seafood.

Utica, New York
5 5 0

REALLY enjoyed Genova's Yellowfin Tuna in Olive Oil. Firm, flavorful and filling! Unique packaging! #GenovaSeafood

Fort Collins, Colorado
6 5 5 0

Ingredients

  • 10 jumbo pasta shells cooked to al dente according to the instructions on the package

For the filling

  • 1 5 ounce Genova Yellowfin Tuna in Olive Oil in Easy Open Can (no need to drain)
  • 6 ounces frozen chopped spinach, thawed and excess liquid squeezed out and drained
  • 1/2 cup whole milk ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 cloves of garlic, finely minced
  • Salt and pepper, to taste

For the bechamel sauce

  • 2 tablespoons unsalted butter
  • 2 tablespoons all purpose flour
  • 3/4 cup whole milk
  • 1/4 teaspoon ground nutmeg
  • Salt, to taste

For the topping

  • 1 tablespoon unsalted butter, melted
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a small bowl, mix together the ingredients for the filling then set aside.
  3. In a small skillet, melt butter over medium-high heat then whisk in flour and cook for 30-45 seconds to cook off any raw flour taste. Carefully add in milk, whisking constantly to make sure there are no lumps. Add the nutmeg and salt, to taste. Let mixture thicken, about 3-4 minutes. Remove from heat.
  4. Add about 2-3 tablespoons of the sauce to the bottom of an oven-safe casserole dish and spread in a thin, even layer.
  5. Using a spoon, fill the pasta shells with filling and continue until all the filling has been used. Place into the casserole dish.
  6. Pour the rest of the bechamel sauce on top of the shells.
  7. In a small bowl, stir together ingredients for the topping then sprinkle evenly on top of the pasta shells.
  8. Bake for 20-25 minutes until pasta is cooked through and the topping is browned.