Tuna Pasta Shells
2
15 min
34 min
Ingredients
- 500g pasta shells
- 500g Hanini Irkotta
- 3 small cans Blue Angel Tuna in Oil
- 20g Parmesan cheese, grated
- 1 tbsp Hellmann’s Vegan Mayo
- 1 tbsp parsley, finely chopped
- 1 leek
- 1 tub Hanini Creamylight
- 1 garlic clove, minced
- 30g cherry tomatoes
- 50g mozzarella, grated
- Salt & pepper to taste
Method
- Boil the pasta in salted water for 4 minutes and drain. Preheat your oven to 200°C.
- Prepare the fillling by placing the irkotta in a bowl.
- Add the parmesan, tuna (drain 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 around 30 minutes, or until nicely browned.