Yield: Serves 6 to 8 | Prep Time: 30 minutes | Cook Time: 30 minutes
When I pair seafood with pasta, I always use shells. Can you guess why? You’re right, the ocean. I know, slightly cheesy, no (second) pun intended there, but why not? Not only am I a sucker for an edible pun, but I love when the shells envelop the tuna filling, delivering each bite straight to your mouth!
INGREDIENTS
6 ounces jumbo pasta shells
¼ cup olive oil
1 red bell pepper, sliced
3 (6-ounce) cans tuna, drained
5 ounces baby spinach
1 teaspoon crushed red pepper flakes
1 (28-ounce) jar Alfredo sauce
1 cup dried bread crumbs
¼ cup chopped scallions
1. Preheat the oven to 375°F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
2. Bring a large pot of water to a boil, add the pasta shells, and cook until al dente. Drain and reserve.
3. While the pasta cooks, in a large saucepan, heat 3 tablespoons of the olive oil over medium heat, add the bell pepper and sauté until soft.
4. Add the tuna, spinach, and pepper flakes and cook, stirring, for 2 minutes.
5. Add the cooked pasta and Alfredo sauce and stir. Pour the mixture into the baking dish. Top with the bread crumbs, drizzle with the remaining 1 tablespoon olive oil, and bake for 20 minutes. Top with scallions and serve.
