CREAMY TUNA-STUFFED PASTA SHELLS | Easy & Cheesy Recipe

INGREDIENTS

Olive oil: 1 tbsp
Onion: 1 large
Carrot: 1 cup (diced)
Celery: 1/2 cup (diced)
Garlic: 1 tbsp minced
Corn: 1 cup
Butter: 3 tbsp
All-purpose flour: 3 tbsp
Milk: 3 cups
Nutmeg: 1 pinch
Onion powder: 1/4 tsp
@jegolife tuna in sunflower oil: 3 cans
Jumbo pasta shells: 12 oz
Fresh mozzarella cheese: 8 oz
Fresh dill for garnish

PREPARATIONS

1. Finely dice the onion, carrot, and celery.
2. Heat olive oil in a skillet over medium-high heat. Add onion and sauté for about 3 minutes until it begins to brown.
3. Add carrot, celery and garlic. Cook while stirring occasionally for about 4 more minutes, until vegetables are lightly browned.
4. Add tuna and corn to the skillet, mix well and cook for 3 more minutes. Turn off heat and set aside.
5. For the béchamel sauce: Melt butter in a pot over medium-high heat.
6. Add flour and stir constantly for 1 minute to prevent burning.
7. Gradually pour in milk while stirring to prevent lumps. Cook until thickened.
8. Season with nutmeg, onion powder and salt to taste. Remove from heat and let rest.
9. Cook pasta shells according to package instructions. Drain and let cool slightly for easier handling.
10. Spread a layer of béchamel sauce on the bottom of a baking dish.
11. Fill each shell with the tuna mixture and place a small piece of mozzarella inside each one.
12. Arrange them in the baking dish, cover with remaining béchamel sauce, and bake at 350°F for 25-30 minutes until bubbly and lightly golden on top.
13. Garnish with fresh dill and serve hot.