Tuna Stuffed Shells Marinara

By eclare78

Ingredients

• 12-oz pkg. large shells
• 7-oz. can chunky light tuna in oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 1 lb., 13 oz. can tomato sauce
• 2 tsp. salt
• 2 tsp. dried basil
• 1/4 tsp. pepper
• 10-oz. pkg. chopped spinach
• 2 eggs
• 1 cup soft bread crumbs (2 slices)
• 1 cup cream-style cottage cheese
• 1 tsp. salt
• 1/4 tsp. pepper

Details

Servings 8

Preparation

Step 1

Cook shells, following labels directions, 9 minutes; drain and place in a large bowl of cold water. While pasta cooks, drain oil from tuna into large skillet; heat; saute onion and garlic in oil until soft. Stir in tomato sauce, tuna, 2 tsp. salt, basil, and 1/4 tsp. pepper; simmer 15 minutes. Add 1 cup pasta cooking water to sauce, if it gets too thick.

Cook spinach, following label directions; drain very well. Beat eggs in a medium-size bowl with a wire whisk; add cooked spinach, bread crumbs, cottage cheese, 1 tsp. salt, and 1/4 tsp. pepper and stir until well-blended.

Drain shells, part at a time, on paper towels; fill each shell with a teaspoon of spinach-cheese mixture. Spoon a generous half of sauce in a 12-cup shallow casserole. Arrange stuffed pasta shells over sauce; drizzle remaining sauce over. Cover casserole with foil.

Bake at 350 degrees for 45 minutes, or until shells are tender and casserole is bubbly hot.

NOTE: You can use elbow macaroni or ziti instead of shells; spoon half the cooked pasta over sauce; then top with a layer of spinach-cheese filling, remaining pasta, and, finally, sauce.