Tuna Casserole Stuffed Shells

These jumbo shells have been in my cupboard for a while and since I can eat them now I have been thinking of how to use them... I have seen them stuffed with cheese, taco mix, spinach and cheese, etc. I wanted something different, so I came up with the idea of TUNA!

Here is how it went...

First thing to do is take your red onion and put it in cold water for a few minutes to lighten the bite a bit.

Second, preheat oven to 375*

Then boil the shells by the directions on the box.

While the shells are cooking, mix the cream of mushroom, tuna, the cheddar (or 1/2 C any shredded cheese), spinach, and last the onion.

When the noodles are tender let them cool for a couple minutes then stuff about 1 1/2- 2 Tbsp of mix into each shell and place the shells in a glass baking dish sprayed with olive oil cooking spray. 

When all shells are in, sprinkle with the last 1/2 C of shredded cheese and place in oven for 20 min or until cheese is melted, but shells are not overly hard. 

Then serve!

Makes 12 shells

Ingredients

1 5oz can tuna

1/3 C finely chopped red onion

1 C shredded cheese (I used 1/2 C fat free cheddar for the stuffing and 1/2 C Weight Watchers Mexican Blend for the top)

1 10.5oz can of reduced sodium cream of mushroom

1 C chopped spinach

12 jumbo shells

Each stuffed shell:

Calories: 80

Fat: 2g

Carbs: 9g

Protein: 6g