Original Recipe Source: Easy to Bake, Easy to Make
Author: Tiffany McCrum
This recipe is SO delicious! It's basically like a tuna-melt mix stuffed into jumbo-size pasta shells and it is SO easy to make. Though this recipe originally calls for shredded American cheese I have found it difficult to find American cheese at the stores in my area that are NOT sliced cheese so instead of American I usually use shredded, mild Cheddar.
Helpful Hint: For a quick way to cool the pasta shells, place them in a colander or strainer and run cold water over them. Drain thoroughly and pat dry before stuffing.
Mix 'n' Match: For traditional tuna melts, omit the shells and Alfredo sauce. Spread the tuna mixture on toasted bread, sprinkle with shredded American cheese and broil until cheese is melted.
Tip: Purchase tuna in air-sealed pouches; there's no liquid so you'll save time because you don't have to drain the tuna!
12 jumbo pasta shells (from a 16-ounce box)
1 medium stalk celery
1 small onion
1 can (12 ounces) tuna, drained, flaked
1 1/3 cups Alfredo sauce (from a 17-ounce jar), divided
1/4 teaspoon black pepper
1 cup shredded American cheese (or mild Cheddar)
1. Preheat oven to 375° F. Cook pasta shells according to package directions; drain and set aside to cool. Dice celery and onion.
2. Combine tuna, 1/3 cup Alfredo sauce, celery, onion and pepper in a large bowl; mix well.
3. Stuff each cooked pasta shell evenly with tuna mixture; place in an 8-inch square glass baking dish.
4. Top stuffed shells with remaining Alfredo sauce. Sprinkle with American (or mild Cheddar) cheese. Bake until sauce is bubbly and cheese is melted, 30-35 minutes.