• 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.