Tuna-Zucchini Pasta Shells |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is a recipe that came in a basket of food that we got for our wedding anniversary. It is slightly modified, partly to my taste and partly to make it easier. We have it with a nice salad with a vinaigrette. Ingredients:
16 big pasta shells |
1 small zucchini |
2 tablespoons extra virgin olive oil |
1 (190 g) can tuna in water |
1 garlic clove |
1 small chilies or 1/2 teaspoon of chopped chile |
1 (600 g) can whole tomatoes |
200 g creme fraiche |
100 g of shredded cheese (gouda, mozzarella, or edam work best) |
salt |
pepper |
olive oil, for the dish |
Directions:
1. Cook the shells until al dente, set aside to cool.
2. Pre-heat oven to 200°C and oil a 9in x 13in casserole dish.
3. Clean the zucchini, finely dice it and in 1 tablespoon of olive oil lightly sauté the zucchini in a pan. (Best to start this after the pasta is done so the shells are cool enough to handle by the time you have to fill them.).
4. Drain the tuna, flake it, and mix the tuna into the zucchini.
5. Salt and pepper to taste.
6. Fill the shells with the tuna-zucchini mixture and put in the casserole dish.
7. Peel the garlic and press garlic with a garlic press.
8. Finely chop chili if you aren't using prechopped chilis.
9. Saute the chili and garlic in 1 tablespoon of olive oil in a pan.
10. Seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.
11. Add crème fraîche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.
12. Pour sauce over the shells.
13. Sprinkle cheese over the casserole dish.
14. Put in oven uncovered and bake for 25 minutes.
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