msc_ecolabel

Tuna, Broccoli & Ricotta Stuffed Pasta Shells

Prep time 20 mins
Cooking Time 40 mins
Serves 6
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Recipe By

Georgia East

  • 350g conchiglioni
  • Olive oil
  • 250g fresh ricotta
  • 170g MSC certified light meat tuna shredded in brine
  • 125g tender stem broccoli
  • Salt and pepper
  • 150ml grated Parmesan

For the roasted tomato sauce:

  • Olive oil
  • 1kg tomatoes
  • 1 large brown onion, peeled
  • 5ml dried oregano
  • 3 cloves of garlic, crushed
  • 50ml fresh cream

  1. To make the roasted tomato sauce, reheat the oven to 200°C.
  2. Quarter the onion and tomatoes and arrange on a lined baking sheet. Drizzle with olive oil, scatter over the dried oregano and season with salt and pepper.
  3. Roast the tomatoes and onion for 25 minutes or until soft and slightly caramelized. Pour the tomatoes and onion into a blender and blitz until smooth.
  4. Leave to cool slightly and then add in the garlic and cream and blitz again. Season the sauce to taste and reheat in a saucepan when ready to serve.
  5. Steam the broccoli until tender. Leave to cool and finely chop.
  6. Crumble the ricotta into a mixing bowl and add in the chopped broccoli.
  7. Drain the tuna and flake into the bowl. Season with salt and pepper and stir to combine.
  8. For the pasta, set a pot of water to boil. Once boiling, add a glug of olive oil and a shake of salt and cook the conchiglioni until al dente. Drain the pasta and set aside.
  9. Pour the roasted tomato sauce into an ovenproof dish about 5-6cm deep. Carefully fill each pasta shell with the tuna filling and arrange in the sauce until the dish has been filled.
  10. Drizzle over a little extra olive oil and scatter over the grated Parmesan and bake the conchiglioni in a preheated 180°C oven for 10-15 minutes or until the cheese has melted.
  11. Serve the conchiglioni bake with a green salad and garlic bread.

Ingredients

Method

  • 350g conchiglioni
  • Olive oil
  • 250g fresh ricotta
  • 170g MSC certified light meat tuna shredded in brine
  • 125g tender stem broccoli
  • Salt and pepper
  • 150ml grated Parmesan

For the roasted tomato sauce:

  • Olive oil
  • 1kg tomatoes
  • 1 large brown onion, peeled
  • 5ml dried oregano
  • 3 cloves of garlic, crushed
  • 50ml fresh cream

  1. To make the roasted tomato sauce, reheat the oven to 200°C.
  2. Quarter the onion and tomatoes and arrange on a lined baking sheet. Drizzle with olive oil, scatter over the dried oregano and season with salt and pepper.
  3. Roast the tomatoes and onion for 25 minutes or until soft and slightly caramelized. Pour the tomatoes and onion into a blender and blitz until smooth.
  4. Leave to cool slightly and then add in the garlic and cream and blitz again. Season the sauce to taste and reheat in a saucepan when ready to serve.
  5. Steam the broccoli until tender. Leave to cool and finely chop.
  6. Crumble the ricotta into a mixing bowl and add in the chopped broccoli.
  7. Drain the tuna and flake into the bowl. Season with salt and pepper and stir to combine.
  8. For the pasta, set a pot of water to boil. Once boiling, add a glug of olive oil and a shake of salt and cook the conchiglioni until al dente. Drain the pasta and set aside.
  9. Pour the roasted tomato sauce into an ovenproof dish about 5-6cm deep. Carefully fill each pasta shell with the tuna filling and arrange in the sauce until the dish has been filled.
  10. Drizzle over a little extra olive oil and scatter over the grated Parmesan and bake the conchiglioni in a preheated 180°C oven for 10-15 minutes or until the cheese has melted.
  11. Serve the conchiglioni bake with a green salad and garlic bread.

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