Happy 4th! Tuna Ricotta Shells


Happy 4th everyone! It feels quite odd to have a random Wednesday off, but I think I enjoy the midweek break. I am going to introduce you to a delicious tuna ricotta red sauce pasta – an easy dinner idea for two or a nice side dish for a crowd.

Tuna Ricotta Shells

Tuna Ricotta Shells

Adapted from Simply Recipes


  • 4 tbsp of butter
  • 28oz can crushed tomatoes
  • Kosher salt
  • 1lb medium pasta shells
  • 6oz can tuna packed in olive oil
  • 1/4 cup basil, chopped
  • 1/2 cup grated parmigiano-reggiano cheese


  1. Melt butter in a medium pot over medium heat and add the can of tomatoes. Simmer gently over low heat, partially covered, for 30 minutes.
  2. Halfway through cooking the sauce, boil water in a large pot and add about 1-2 tbsp of kosher salt into boiling water. Add pasta and cook according to package instructions until 1 minute before it is al dente. Drain and set aside.
  3. Drain tuna and add tuna and ricotta cheese to the tomato sauce. Mix well and add pasta. Gently incorporate and add basil. Stir gently again.
  4. Transfer pasta to a casserole dish and top with grated parmigiano-reggiano cheese. Broil (under broiler) for 4 minutes.

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