Serves
4
Prep Time
15 minutes
Cooking Time
35 minutes
Ingredients
- 250g large pasta shells (conchiglione)
- 425g can John West Chunk Style Tuna in Olive Oil Blend, drained
- 375g ricotta
- Zest of 1 lemon
- ¼ cup chopped fresh basil, plus extra whole leaves, for serving
- ¾ cup grated parmesan
- 500g jar Leggo’s Napoletana Pasta Sauce
Leggo's Napoletana Pasta Sauce 500g
Method
STEP 1Cook pasta shells following packet directions to al dente. Drain and rinse under cold water until cool enough to handle.
STEP 2
Meanwhile, combine John West Tuna, ricotta, lemon zest, basil and ¼ cup parmesan. Season to taste.
STEP 3
Pour Leggo’s Pasta Sauce into the base of a large baking dish.
STEP 4
Spoon tuna mixture into cooked pasta shells one by one, placing them in a single layer on top of the sauce in the baking dish. Sprinkle with remaining parmesan.
STEP 5
Bake uncovered in a preheated oven at 200°C for 15-20 minutes or until cheese is melted and golden and sauce is bubbling.
Tips
Use a piping bag with a large nozzle to make the process of filling the shells easier and with less mess! Any excess tuna mix can be refrigerated and used within 24 hours – it makes a delicious bruschetta topping.