Stuffed Tuna Shells in Marinara

I seem to be on some kind of tuna bender, featuring it both fresh and tinned, a lot it seems. But,  I couldn't resist this one after seeing various tempting versions of stuffed shells online.  I just had to go out and buy a box.  They are large, easy to fill and look so fabulous served sitting in a splash of marinara.  Just perfect.

If you have left-over ahi tuna or just want to open a can, this couldn't be simpler.  While your pasta water is coming to a boil, mix up the stuffing.  You can make your tomato sauce, use one you've frozen or open a jar of some good brand.  Bring it to a simmer.

Tuna Shell Stuffing

Serves 2-3

12-14 shells
1/2 cup breadcrumbs
1 shallot, minced
1 stalk celery, finely minced
1 can tuna (including water)
1 clove garlic
2 teaspoons fennel pollen
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup Swiss cheese plus another 1/2 cup for topping

Heat the oven to 350F. Bring water to boiling in a large pasta pot.  Let your tomato sauce come to a simmer in a medium skillet.  Meanwhile, mix up the stuffing ingredients in a small bowl.  When your pasta water boils, add the shells and cook about 6 minutes or until al dente.  Pour the marinara sauce from the skillet where it is simmering into a 8x8 inch or similar glass baking dish.  Drain and rinse the shells, then when cool enough to handle, fill with a few tablespoons in each.  I could have stuffed mine fuller actually, so next time will make a bit more of the filling.  Set them into the sauce as you stuff.  Top with cheese.

Bake for about 30 minutes or until sauce and cheese are bubbling and heated through.  A fresh salad or a side of veggies, a crust of bread, and what more could you ask?  This will go over to Ruth for Presto Pasta Nights, our intrepid founder, who is hosting this week.  Also linking to Hearth and Soul Blog Hop.