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Stuffed Tuna Shells

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  • Prep 20 min
  • Total 20 min
  • Servings 6
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Enjoy these tuna stuffed pasta shells – perfect appetizers for potluck that are ready in 20 minutes.
Updated Sep 21, 2010
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Ingredients

  • 18 uncooked jumbo pasta shells (about half of 12-ounce package)
  • 1 box (9 oz) frozen baby sweet peas
  • 1/4 cup Yoplait® plain yogurt
  • 1/4 cup mayonnaise or salad dressing
  • 2 cans (6 ounces each) tuna packed in water, drained
  • 2 tablespoons finely chopped onion
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried basil leaves
  • 1/2 teaspoon dried oregano leaves
  • 1/4 teaspoon lemon pepper
  • Salt and pepper to taste
  • Dash of paprika

Steps

  • 1
    Cook and drain pasta shells as directed on package; pat dry.
  • 2
    Rinse frozen peas with cold water to separate; drain and pat dry. Mix yogurt and mayonnaise in medium bowl. Stir in remaining ingredients except paprika. Gently fold in peas.
  • 3
    Spoon 1 heaping tablespoonful tuna mixture into each shell. Sprinkle with paprika before serving. Serve chilled or at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    For 1 grams of fat and 195 calories per serving, use plain fat-free yogurt and fat-free mayonnaise.
  • tip 2
    These shells make a wonderful appetizer or dish to pass at a potluck supper or picnic.

Nutrition

255 Calories, 9g Total Fat, 19g Protein, 26g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
255
Calories from Fat
80
Total Fat
9g
Saturated Fat
2g
Cholesterol
25mg
Sodium
280mg
Total Carbohydrate
26g
Dietary Fiber
2g
Protein
19g
% Daily Value*:
Iron
12%
12%
Exchanges:
2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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