Classic Tuna and Shells Bake
A creamy oven-baked dish combining jumbo pasta shells, canned tuna, and cheese, perfect for a family meal.
Ingredients
Pasta and Filling
- 12 oz Jumbo or medium pasta shells Dry, cook until just under al dente
- 2 cans Canned tuna 5 oz each, drained
- 1 can Cream of mushroom soup 10.5 oz, condensed
- 1.5 cups Peas
- 1.5 cups Cheddar cheese Shredded or thinly sliced
- Salt To taste after adding sauces and cheese
Instructions
Preparation
- Preheat your oven to 375°F.
- Bring a pot of water to a boil and cook the pasta shells until al dente.
- In a large bowl, combine the cooked shells, canned tuna, cream of mushroom soup, peas, and half of the cheddar cheese.
- Pour the mixture into a baking dish, sprinkle the remaining cheddar on top, and bake for about 20 minutes or until bubbly and golden.
- Continue baking as necessary until the center is hot and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
- Rest for 5 minutes before serving.
Notes
For better results, warm dairy gently and stir until smooth. Reserve some cheese for the topping. Cook watery vegetables beforehand to prevent the casserole from becoming watery. Assemble components ahead of time for easier preparation.