Stuffed Pasta Shells with Tuna Cannelloni Beans and Roasted Red Peppers


  • 16 jumbo pasta shells, cooked according to package directions
  • 1/2 cup Italian salad dressing, bottled or homemade
  • 1/4 cup fresh parsley, chopped
  • 1 clove garlic minced
  • 1 shallot, minced
  • kosher salt and fresh cracked black pepper to taste
  • 1 can of white Cannellini beans, rinsed and drained
  • 1 can of solid white tuna, flaked
  • 1 4oz jar of roasted red peppers, drained and chopped
  • 1 large rib of celery, peeled and chopped
  • Butter lettuce leaves for serving

This pasta stuffs large pasta shells with a savory mix of beans, tuna and herbs. This recipe can be prepared in less than 30 minutes from start to finish.

  • Cook pasta shells, then drain and rinse them in cold water. Set aside.
  • Combine salad dressing celery, parsley, garlic, shallot, salt and pepper in a bowl and mix well.
  • Stir in beans, tuna, and roasted red peppers and gently combine.
  • Using a teaspoon stuff a small amount of the tuna and bean mixture into the pasta shells.
  • Place each pasta shell atop a lettuce leaf and serve.

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