Broccoli, pea and tuna shells
You'll love biting into these large pasta shells to reveal a salty and creamy broccoli, pea and tuna filling. The pasta shells are finished off with a rich, cheesy sauce to create the ultimate mid-week comfort food.
- 30 mins preparation
- 1 hr cooking
- Serves 6
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Ingredients
Broccoli, pea and tuna shells
- 350 gram large pasta shells
- 700 millilitre tomato passata
- 500 millilitre vegetable stock
- 1 cup shredded pizza cheese
Filling
- 1 large head broccoli, cut into small florets
- 1 1/2 cup frozen peas
- 425 gram canned tuna in olive oil, drained
- 250 millilitre tub sour cream
- 1/4 cup chopped mint leaves
- grated zest of 1 lemon
Method
Broccoli, pea and tuna shells
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1Preheat oven to hot, 200°C.
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2In a large saucepan of boiling salted water, par-boil pasta shells, 4-5 minutes, until just starting to soften around edges. Drain, retaining water.
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3Make filling: Using the pasta cooking water, blanch broccoli and peas 30 seconds, until bright green. Drain well and transfer to a large bowl. Add all remaining ingredients and mix well. Season.
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4Pour combined passata and stock into a 25 x 35cm (3 litre) baking dish. Using a teaspoon, fill pasta shells with tuna mixture. Arrange side by side in dish, open side up.
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5Cover with foil and bake 40 minutes, until pasta is tender and almost all sauce has been absorbed.
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6Sprinkle evenly with cheese. Bake uncovered 10-15 minutes until cheese is melted and lightly golden.
Notes
A hint of chilli works really well in this dish, just swap plain tuna for one flavoured in chilli oil or add 1 teaspoon of dried chilli flakes to the passata mixture.
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