Pasta Shells with Tuna & Roasted Garlic by Sam the Cooking Guy®
Prep Time: 75 mins | 6-8 Servings
Canned tuna pioneer, Sam the Cooking Guy®, never stops surprising us with his seafood brilliance. The way he crafted this recipe, the simplicity of pasta shells with chunks of tuna and roasted garlic, pure genius Sam. Families everywhere will thank you.
- 2 – 5oz cans Bumble Bee® Solid White Albacore Tuna, drained
- 3 tablespoons olive oil
- 1 whole head garlic
- 1/2 cup diced yellow onion
- 1/2 cup diced red pepper
- 1/4 cup all-purpose flour
- 4 cups milk
- 10oz frozen spinach, thawed and squeezed dry
- 7 ounces fresh ricotta
- 1 tablespoon Zatar seasoning
- Kosher salt & fresh ground pepper
- 6oz jumbo pasta shells cooked
- ¼ cup panko crumbs
Preheat oven to 400 degrees
Cut about ½ inch off the top of a head of garlic (enough to expose all the cloves), place on foil, drizzle with olive oil, season with Kosher salt and wrap tightly. Bake the clove for 45 minutes, remove from oven and carefully open foil and let cool – turn oven down to 350
Heat a medium pot on the stove, add tablespoon of oil and the onions & peppers – cook until barely softened, about 5 minutes
Squeeze garlic cloves into the onions, add the spinach and stir well to combine.
Add flour and cook for about one minute (you’re cooking out the flour taste). Slowly add the milk, whisking constantly until slightly thickened and starting to bubble.
Add tuna, ricotta, Zatar and season with salt and pepper – mix well.
Put cooked and drained shells in a 9”x11” baking dish, 8” cast iron pan, or any favorite baking dish and add tuna mixture. Try to get some of the tuna mixture into each shell.
Top with bread crumbs, and bake 25 minutes or until golden. Remove from oven and serve warm.