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Tuna Sea Shells

 

   Serving Size:
1 serving (1/8 of recipe) is 1.5 oz meat/meat alternate and 0.5 oz grain/bread for 3 - 5 year old at lunch/supper.

 

   Yield:
8 servings

 

 

Ingredients:

10-12 (1/4 lb.) enriched jumbo shell pasta
3 Tbsp. margarine
1 c. diced carrot(s)
1/4 lb. thinly sliced mushrooms
1/2 c. green onion
3 Tbsp. flour
3 c. skim milk
1/4 c. tomato paste
2 (6 1/2 oz.) water packed, drained tuna
2 Tbsp. parsley
2 oz. grated parmesan cheese

Directions:
Preheat oven to 350 degrees. In a large pot of boiling water, cook pasta for 8 minutes. Drain pasta; set aside. Melt margarine in a large skillet over medium heat. Add carrots, mushrooms, and green onions; saute for 2-3 minutes. Add flour; cook for 2 minutes, stirring constantly. Stir in milk and tomato paste; cook for 5 minutes; or until sauce thickens, stirring constantly. Remove skillet from heat. Spread 1 1/2 cups of sauce in bottom of an 8x8 inch baking dish. To sauce remaining in skillet, add tuna, chopped parsley and cheese, breaking up tuna with a fork. Stuff shells with tuna mixture; pack close together in dish. Spoon remaining sauce over top. Cover with aluminum foil. Bake for 25-30 minutes or until heated through.

 

 

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Credit:  
Nutrition a al Carte, by the Association for Child Development

 

Recipe Categories:  
Recipe Categ:  
Grain    Make Ahead    Meat/ Meat Alternate