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You need jumbo shells.
Use uncooked jumbo pasta shells (half of a 12 oz box).
Use mayonnaise or salad dressing.
Prepare dried basil leaves or italian seasoning.
Provide salt.
Use solid white tuna in water, drained and flaked (6 1/8 oz each).
You need to prepare carrot, shredded (1 cup).
You need to prepare zucchini, shredded (1 cup).
You need to prepare onion, chopped (1/4 cup).
You need Tomato-Basil Vinaigrette.

Prepare pasta shells according to package directions; drain. You know like, once you realize there are shells involved in mouthal consumption activity, you sway that way? We're going to be so famous I can already feel it. Tuna and Spinach Stuffed Shells Fill cooked shells with tuna mixture; arrange filled shells in sauce in one layer.

Cook pasta shells as directed on package..
While pasta is cooking prepare Tomato-Basil Vinaigrette (recipe can be found in my profile)..
Mix mayonnaise, basil, and salt in medium bowl. Stir in tuna, carrot, zucchini and onion until evenly mixed. Drain pasta. Rinse with cold water; drain. Fill each pasta shell with 1 tablespoon tuna mixture and top with 1/2 tablespoon of Tomato-Basil Vinaigrette..
These shells can be served either warm or cold. To serve warm: Place shells on a microwavable plate. Cover with plastic wrap. Microwave on high 2-3 minutes or until warm..

The tuna salad gets stuffed into jumbo pasta shells. Before serving, the shells get drizzled with a sweet and tangy, creamy dressing made from sour cream, apple cider vinegar, sugar, mayonnaise. I never realized how versatile canned tuna was until I started developing recipes for Genova You certainly won't be looking for more food after eating this spinach and tuna stuffed shells pasta. This "Tuna Ventresca" stuffed shells recipe is my entry in the Tonnino Tuna Chef Challenge. As you'll hear in the video, "Tuna Ventresca" is the crème de la crème of the canned tuna world.

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