Deep-Fried Stuffed Shells

Deep-Fried Stuffed Shells

Deep-Fried Stuffed Shells


Makes 8 servings


16 uncooked jumbo pasta shells
2 eggs, divided
1 can (6-1/2 ounces) tuna, drained and flaked or 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed
1 cup (4 ounces) shredded Cheddar or Swiss cheese
1 medium tomato, peeled, seeded, and chopped
2 tablespoons sliced green onions
1/2 teaspoon dried basil
1/8 teaspoon black pepper
1 tablespoon water
1 cup dry bread crumbs
Vegetable oil for frying
Tartar sauce for serving
Crisp salad greens, carrot curls and dill sprigs for garnish


  1. Cook shells according to package directions until tender but still firm; drain. Rinse under cold running water; drain again.
  2. Invert shells on paper towel-lined plate to cool.
  3. Slightly beat 1 egg in large bowl. Add tuna, cheese, tomato, green onions, basil and pepper; mix well.
  4. Using large spoon, stuff cooled shells with tuna mixture.
  5. Beat remaining 1 egg with water in small bowl. Place bread crumbs in large, shallow dish. Dip each stuffed shell in egg mixture and roll in bread crumbs.
  6. Heat 2 inches oil in large, heavy saucepan over medium-high heat until oil reaches 365°F; adjust heat to maintain temperature. Fry shells, a few at a time, in hot oil 1-1/2 to 2 minutes until golden brown. Remove with slotted spoon; drain on paper towels.
  7. Serve with tartar sauce. Garnish, if desired.

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