Prep 30 mins
Cook 45 mins
This is a recipe that came in a basket of food that we got for our wedding anniversary. It is slightly modified, partly to my taste and partly to make it easier. We have it with a nice salad with a vinaigrette.
- 16 big pasta shells
- 1 small zucchini
- 2 tablespoons extra virgin olive oil
- 1 (190 g) can tuna in water
- 1 garlic clove
- 1 small chilies or 1⁄2 teaspoon of chopped chile
- 1 (600 g) can whole tomatoes
- 200 g creme fraiche
- 100 g of shredded cheese (gouda, mozzarella, or edam work best)
- olive oil, for the dish
- Cook the shells until al dente, set aside to cool.
- Pre-heat oven to 200°C and oil a 9in x 13in casserole dish.
- Clean the zucchini, finely dice it and in 1 tablespoon of olive oil lightly sauté the zucchini in a pan. (Best to start this after the pasta is done so the shells are cool enough to handle by the time you have to fill them.).
- Drain the tuna, flake it, and mix the tuna into the zucchini.
- Salt and pepper to taste.
- Fill the shells with the tuna-zucchini mixture and put in the casserole dish.
- Peel the garlic and press garlic with a garlic press.
- Finely chop chili if you aren't using prechopped chilis.
- Saute the chili and garlic in 1 tablespoon of olive oil in a pan.
- Seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.
- Add crème fraîche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.
- Pour sauce over the shells.
- Sprinkle cheese over the casserole dish.
- Put in oven uncovered and bake for 25 minutes.
I really enjoy making recipes like this one, as much as anything else because the presentation is so nice! I served this up when we had a neighbor couple over for supper & it was very, very nice! I used albacore tuna, some canned green chile, & seasoned it all with lemon pepper instead of the usual S&P! Definitely a keepr of a recipe! [Made & reviewed for one of my adoptees in the current Pick A Chef event]
I made a lot of changes like using fat free sour cream instead of the creme fraich and using elbow noodles and just mixing like a casserole instead of stuffing shells. This was very tasty, easy, and quick to make!