• Serves 6
  • 30 mins prep
  • 60 mins cook

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.

Ingredients

Broccoli, pea and tuna shells

  • 350 g large pasta shells
  • 700 ml tomato passata
  • 500 ml vegetable stock
  • 1 cup shredded pizza cheese

Filling

  • 1 large head broccoli, cut into small florets
  • 1 1/2 cups frozen peas
  • 425 g canned tuna in olive oil, drained
  • 250 ml tub sour cream
  • 1/4 cup chopped mint leaves
  • grated zest of 1 lemon

Steps

Broccoli, pea and tuna shells

  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.
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