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Tuna Shell Bake

MyCookbook Recipe Database
MyCookbook Member: SeaCher
Recipe Category: Casseroles
Recipe Preparation Level: moderate

    1 tbls olive oil
    1 lrg yellow onion, chopped
    1 clove garlic, minced
    1 carrot, peeled and chopped fine
    1 stalk celery, chopped fine
    1 (smallish) sweet red pepper, chopped fine
    1/2 tsp EACH dried basil, marjoram and rosemary, crumbled
    1/4 tsp black pepper
    1/2 c. dry white wine
    2 tbls flour
    1-3/4 c. low sodium chicken broth
    6 oz med size pasta shells
    6.5 oz can water packed light tuna, drained and flaked
    3 tbls grated parmesan cheese
    1 tbls lemon juice
    1/4 c. minced parsley

    Heat olive oil in lrg skillet over med heat. Add the onion, garlic,
    carrot, celery, red pepper, spices and black pepper. Cook uncovered,
    stirring occasionally, til veggies are soft - 5-8 min.

    Add the wine to skillet and boil uncovered for 3 min. Place flour in
    small bowl and add enough of the chicken broth, a tbls at a time, to
    make a smooth paste. Blend in (I use whisk) the rest of the chicken
    broth and add mixture to skillet. Cook, stirring constantly til
    slightly thickened, about 3 min. Lower the heat so that mixture
    bubbles gently, cover and simmer for 8 min or til sauce has thickened.

    Meanwhile preheat oven to 350 deg. Cook the pasta shells according
    to pkg directions. Drain well and place in ungreased 2-1/2 qt
    casserole. Add the Tuna but do not mix.

    Stir the cheese, lemon juice and half the parsley into the sauce.
    Pour over the tuna and pasta shells and toss well to mix. Cover and
    bake for 20 min. Sprinkle with remaining parsley and serve.
    Per serv: 310 cal., 8 gm fat, 26 mg choles, 19 gm protein, 44 gm
    272 mg sodium

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