Tuna and Ricotta Stuffed Shells

Ingredients

• 1 jar Lemon Pepper Tonnino Tuna
• 8 oz. ricotta cheese
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 cup Parmesan cheese
• 30 jumbo shells (cooked to package instructions)
• 3 tbsp. butter
• 2 garlic cloves (minced)
• 1 shallot (minced)
• 3 tbsp. flour
• 1/4 cup white wine
• 2 cups whole milk (warmed)
• 1 tsp. lemon zest
• 1/4 cup cream
• 1 cup blanched asparagus (chopped)
• 1 tbsp. fresh lemon juice
• 1 1/2 tsp. salt
• 1/4 tsp. pepper

Instructions

1. 1

   Preheat the oven to 400 degrees.

2. 2

   Combine the tuna, ricotta cheese, Parmesan cheese, salt and pepper in a bowl and mix well to combine.

3. 3

   Place one tablespoon of the mixture in each cooked shell and place in a greased baking dish (use olive oil). Continue until all filling has been used.

4. 4

   Pour the bechamel over the top and bake for 20-25 minutes, until bubbly and starting to slightly brown at the edges.

5. 5

   --- Garlic Bechamel Sauce: ---

6. 6

   Heat the butter in a skillet over medium heat. Add the garlic and shallot and cook until soft.

7. 7

   Add the flour and mix to make a paste. Cook for about 1 minute.

8. 8

   SLOWLY add the white wine and cook for 1-2 minutes. Add the warmed milk, 1/4 cup at a time while constantly stirring. This will help to prevent lumps.

9. 9

   Add the lemon zest and asparagus and cook for 2-3 minutes. Add the cream, salt and pepper, simmer for 2-3 minutes and remove from heat.