recipes
Tuna pasta shells
2024-05-03
Ingredients
500g Pasta Shells (Lamb brand)
500g Irkotta (Ħanini)
3 Small cans Tuna in Oil (Blue angel)
20g Grated Parmesan Cheese (Zanetti)
1 tbsp Vegan Mayo (Hellmann’s)
1 tbsp Finely Chopped Parsley
1 Leek
1tub Creamy light (Ħanini)
1 Garlic Clove minced
30g Cherry Tomatoes
50g Grated Mozzarella
Salt & Pepper to Taste
Method
Boil the pasta in salted water for 4 minutes and drain.
Prepare the filling by placing the irkotta in a bowl.
Add the Parmesan, tuna (drained from the oil), mayonnaise, parsley, and season to taste.
Mix everything well and fill each pasta shell with the filling.
Enclose the filling with another pasta shell and set aside.
Finely chop the leek and place it in a bowl.
Add the cream, minced garlic and sliced tomatoes.
Season to taste, mix well, and place it at the bottom of your baking dish.
Place the shells on top, and finish it off with the mozzarella and some remaining leeks and tomatoes.
Bake in a preheated oven at 200°c for about 30 minutes, or until it’s nicely brown.
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