Tuna Stuffed Shells

To make your tuna sing, follow this amazing recipe!  Don't be intimidated by the list of ingredients, most of it I am sure you already have! 

For the sauce:

3 tablespoons butter
3 tablespoons flour
3 cups cold milk
pinch cayenne
pinch nutmeg
1 teaspoon salt, or to taste
1/4 teaspoon dried oregano
1/2 cup grated Fontina cheese (if you don't have try with Gouda or Provolone)
20 cooked jumbo pasta shells

For the filling:
1 tablespoon reserved olive oil from tuna jar
1/2 small onion, diced
1 clove garlic, minced
1/2 cup diced red pepper
1/2 cup green peas
*1 jar Tonnino Ventresca Tuna in Olive Oil, drained
2 teaspoon lemon zest
1 tablespoon lemon juice
1/2 cup grated Fontina cheese (if you don't have try with Gouda or Provolone)
1 egg, beaten
2/3 cup ricotta cheese
pinch of cayenne
2 tablespoons grated Parmesan cheese

1. Preheat oven to 400 degrees F.

2. To start your sauce, combine your butter & flour over medium till it forms a paste, cook for 3 minutes.  Whisk in the cold milk, add cayenne, nutmeg, and salt to taste.  Bring to a simmer.  When it starts to bubble, turn off, whisk in oregano and Fontina cheese, stir in and set aside.

3. Boil 20 jumbo shells according the the directions on the package. Drain, rinse, and set aside. 

4. Drain your tuna, but keep the olive oil!!!  Use that oil to saute your onions.  Once they are soft add garlic, diced red pepper, and saute till soft. 

5. Place peas in a bowl and add the onion, garlic, and pepper mixture.  Add tuna to this, lemon zest, and lemon juice, and Fontina cheese, beaten egg, and whole milk ricotta cheese.  Add cayenne and mix well. 

6. Use a nice rounded tablespoon full and fill your shells with the filling. 

7. Take 1/3 of your sauce and coat the bottom of your pan with it.  Lay you shells in and top with the rest of the sauce.  Dust with Parmesan and bake for 20 minutes or until golden brown.  Serve with some warm bread and a green salad and enjoy!

Recipe and photo courtesy of Chef John at Food Wishes