Ricotta and Tuna Stuffed Shells with Wine Butter Sauce – Good Catch

Cook pasta shells according to package instructions. Set aside to cool.
In a large bowl, add all 8 filling ingredients and mix thoroughly.
Stuff each cooked shell with 1-2 tablespoons of filling, and set aside on a large plate or sheet pan. Continue until all filling or shells are used.
For the sauce, heat oil in a large straight-sided sauté pan over medium-high heat. Add onions, sautéing until golden.
Add garlic and stir for 2 minutes, until it begins to stick but does not burn.
Deglaze the pan with the wine, and cook, reducing liquid, for 5 minutes.
Add vegetable stock and continue reducing for another 4-5 minutes.
Add butter, lemon zest and juice, salt and pepper and stir well. Reduce heat to low.
Arrange stuffed shells in sauce, cover and cook for 2-3 minutes. Remove from heat and let rest, covered, for 5-10 minutes, until shells are heated through.
Garnish with parsley and serve.

TIP
Cool cooked pasta shells on a sheet pan for even cooling and to prevent pasta from sticking.

Ricotta and Tuna Stuffed Shells with Wine Butter Sauce

Preparation20 minutes
Cook Time 40 minutes
Serves 4-6

INgredients

1 (12-ounce) box jumbo pasta shells

Tuna and Ricotta Filling

1 (12-ounce) block firm tofu, drained and well crumbled
3 pouches Good Catch® Naked in Water Plant-Based Tuna
½ cup frozen green peas, thawed
3 tablespoons tahini
3 tablespoons plant-based cream cheese
2 tablespoons minced shallot
1 lemon, zested and juiced
1 teaspoon fine sea salt

For Wine Butter Sauce

2 tablespoons olive oil
1 small white onion, diced
5 cloves garlic, minced
2 cups white wine
2 cups vegetable stock
3 tablespoons plant-based butter
1 lemon, zested and juiced
1 ½ teaspoon fine sea salt
½ teaspoon ground black pepper

Chopped fresh parsley, for garnish

Instructions

Cook pasta shells according to package instructions. Set aside to cool.
In a large bowl, add all 8 filling ingredients and mix thoroughly.
Stuff each cooked shell with 1-2 tablespoons of filling, and set aside on a large plate or sheet pan. Continue until all filling or shells are used.
For the sauce, heat oil in a large straight-sided sauté pan over medium-high heat. Add onions, sautéing until golden.
Add garlic and stir for 2 minutes, until it begins to stick but does not burn.
Deglaze the pan with the wine, and cook, reducing liquid, for 5 minutes.
Add vegetable stock and continue reducing for another 4-5 minutes.
Add butter, lemon zest and juice, salt and pepper and stir well. Reduce heat to low.
Arrange stuffed shells in sauce, cover and cook for 2-3 minutes. Remove from heat and let rest, covered, for 5-10 minutes, until shells are heated through.
Garnish with parsley and serve.

TIP
Cool cooked pasta shells on a sheet pan for even cooling and to prevent pasta from sticking.