Tuna Stuffed Shells with Potato Chip Crumb

Upscaling this classic favorite with pasta shells filled with tuna, spinach and gooey cheese. The potato chip crumble harkens childhood, but also adds a crunchy texture to these little bundles of flavorful comfort.

All nutrition facts are AI generated and approximate.

Ingredients

• 1 (12 oz) box of large shell pasta
• 2 Tbs olive oil
• 2 cloves garlic
• ½ yellow onion
• 1 stalk celery
• 1 (5 oz) package baby spinach
• 2 tsp salt
• 1 tsp pepper
• 1 Tbs dried parsley
• 3 cans tuna in oil
• 2 eggs, beaten
• ¼ cup lemon juice
• 1 ½ cups ricotta
• ½ cup sour cream
• 8 oz mozzarella, shredded

Potato chip crumb

• 1 cup crushed sour cream and onion potato chips
• ¼ cup shredded parmesan
• 2 Tbs butter, melted

Directions

1. Preheat oven to 350°F.
2. In heavily salted water, cook pasta shells for 9 minutes. Drain and rinse with cold water. Set aside.
3. In a large skillet with lid, heat olive oil over medium heat.
4. Sauté garlic, onion, and celery until soft, about 6 minutes.
5. Tear baby spinach into smaller pieces while adding to the skillet. Sauté with the vegetables for a minute, then cover with the lid and cook until the spinach is wilted.
6. Transfer to a large bowl. Stir in seasonings, tuna, lemon juice, eggs, ricotta, sour cream, and mozzarella.
7. Stuff each shell with the mixture and place in a 9×13 inch glass baking dish.
8. For the crumb topping, stir together melted butter, chips, and parmesan. Spread evenly over the top of the shells.
9. Bake for 30 minutes.

Notes

• Rinse the shells: A cold-water rinse stops the cooking and keeps the shells from sticking together.
• Keep it dry: Drain the tuna well and cook the spinach down so the filling isn’t watery.
• Make-ahead: Stuff the shells and refrigerate, then bake just before serving.
• Crumb last: Add the potato chip topping right before baking for maximum crunch.
• Big batch: This serves about 10 and reheats well.

Why This Works

• Eggs bind the filling: Beaten eggs set the ricotta mixture so the stuffed shells hold together as they bake.
• Undercooked pasta: Boiling the shells just 9 minutes lets them finish in the oven without turning mushy.
• Wilting the spinach: Cooking it down first drives off water that would otherwise thin the filling.
• Crunchy contrast: Butter-bound potato chips and parmesan crisp on top for texture against the creamy shells.