STUFFED SHELLS WITH TUNA FISH

STUFFED SHELLS WITH TUNA FISH

YIELD: 24 STUFFED SHELLS

BECHAMEL SAUCE

INGREDIENTS

2 tbsp. finely diced onions or shallots

5 tbsp. salted butter

6 tbsp. flour

6½ cups milk

¼ tsp. nutmeg

1 tsp. chopped thyme leaves

METHOD

Heat the oil in a frying pan and sauté the onions. Add the butter and melt. Mix in the flour and let it cook for about 3 minutes, do not let the flour to burn. Mix very often. Stir in the milk until it thickens. After milk boils add nutmeg, thyme leaves and keep on cooking for about 8 minutes at low heat.

INGREDIENTS FOR STUFFED SHELLS

1 box jumbo pasta shells #95

1 lb. cooked tuna fish. (3 cans)

1 tbsp. vegetable oil

1 minced garlic clove

½ cup chopped onions

1 diced orange pepper

6 tbsp. salted butter

7 tbsp. flour

2 cups milk

1 tbsp. grated Parmesan cheese

2 tsp. salt

1 tsp. chopped fresh thyme leaves

METHOD

Cook the pasta shells in a pot with salty boiling water for about 4 - 5 minutes. Cool off with cold water and set aside. 

Heat the oil in a frying pan and cook garlic, onions and peppers together. Melt the butter in the frying pan and mix in the flour. Cook the flour for about 3 minutes. Whisk in the milk and it will become thick. Mix often so the flour does not burn. Add the flaked tuna fish, mix and heat well. Set aside and let cool off.

Once the tuna is cold, stuff the shells and place them in a buttered baking dish.

On top the shells pour the béchamel sauce and sprinkle with Parmesan cheese. Bake in a preheated oven at 350° F until stuffed shells are cooked and hot, about 20 minutes. If you wish, you can spread on top chopped fresh basil leaves before serving.