TUNA-STUFFED SHELLS

Tuna-Stuffed Shells image

Come out of your culinary shell and enjoy these tuna- and vegetable-stuffed treats served with a savory tomato-basil vinaigrette.

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 4

Number Of Ingredients 16

Ingredients

16 uncooked jumbo pasta shells
2 large tomatoes, seeded, chopped (2 cups)
2 tablespoons chopped onion
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
2 tablespoons olive or vegetable oil
1 tablespoon red wine vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mayonnaise or salad dressing
2 tablespoons chopped fresh or 2 teaspoons dried basil leaves
1/4 teaspoon salt
2 cans (5 oz each) albacore tuna in water, drained, flaked
1 large carrot, shredded (1 cup)
1 small zucchini, shredded (1 cup)
1 small onion, chopped (1/4 cup)
Lettuce leaf

Steps:

Cook and drain pasta shells as directed on package. Rinse with cold water; drain.
While pasta is cooking, in medium bowl, mix all vinaigrette ingredients just until blended. Set aside.
In another medium bowl, mix mayonnaise, 2 tablespoons basil and 1/4 teaspoon salt. Stir in tuna, carrot, zucchini and onion until evenly mixed. Fill each pasta shell with 1 rounded tablespoon tuna mixture.
Line serving platter with lettuce leaves. Arrange shells on lettuce. Serve with vinaigrette.

Nutrition Facts : Calories 465, Carbohydrate 39 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 29 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 630 mg