Comforting

Baked tuna, spinach and ricotta pasta shells

Name: Baked tuna, spinach and ricotta pasta shells recipe
Yield: 6
Ingredients: 250g large pasta shells; 500g fresh ricotta; 125g frozen spinach, thawed; 50g parmesan, grated; Zest & juice of 1 lemon; 2 tbs milk; 1 large (700g) or 2 small (400g each) jars tomato passata; 2 tbs tomato paste; 2 tbs extra virgin olive oil; 1 tsp chilli flakes; 2 garlic cloves, sliced; 425g can tuna in oil, drained; Basil leaves, to serve

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by Warren Mendes

delicious. team

Jul 27, 2021

Take your pasta bake to the next level with these tuna, spinach and ricotta pasta shells.

250g large pasta shells
500g fresh ricotta
125g frozen spinach, thawed
50g parmesan, grated
Zest & juice of 1 lemon
2 tbs milk
1 large (700g) or 2 small (400g each) jars tomato passata
2 tbs tomato paste
2 tbs extra virgin olive oil
1 tsp chilli flakes
2 garlic cloves, sliced
425g can tuna in oil, drained
Basil leaves, to serve

Method

1.

Preheat oven to 180°C fan-forced.
2.

Bring a large saucepan of salted water to the boil over medium-high heat. Add the pasta and cook for 2 minutes less than the recommended time. Drain and set aside.
3.

Combine ricotta, spinach, parmesan, lemon zest, milk, 2 tsp salt and some freshly ground pepper in a bowl and stir to combine.
4.

Empty the tomato passata into a roasting dish and add the tomato paste, oil, chilli, garlic and tuna. Spoon the ricotta mixture into the cooked pasta shells then place in the tomato mixture, open side facing up. Repeat with all ricotta filling and pasta shells. Place in the oven and bake for 35-40 minutes until the tops start to go dark golden. Serve drizzled with lemon juice and scatter with basil leaves.