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.

Serves 6

Prep

30M

Cook

Total

1H 30M

Ingredients

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

1.Preheat oven to hot, 200°C.

2.In a large saucepan of boiling salted water, par-boil pasta shells, 4-5 minutes, until just starting to soften around edges. Drain, retaining water.

3.Make 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.

4.Pour 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.

5.Cover with foil and bake 40 minutes, until pasta is tender and almost all sauce has been absorbed.

6.Sprinkle evenly with cheese. Bake uncovered 10-15 minutes until cheese is melted and lightly golden.

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.
Note

Women's Weekly Food