Tuna-Zucchini Pasta Shells
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 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)
- salt
- pepper
- olive oil, for the dish
directions
- 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.
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Reviews
-
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]
RECIPE SUBMITTED BY
<p>Thanks in advance if you are making any of my recipes, and I hope that you like them as I do. <br /> <br />I grew up in the US, but I have spent most of the last few years in Europe now live in Germany, with my German husband. Much of the time that I have lived in Europe, I have lived in international student housing so I have lived with and cooked with people from all over world. I have also have had to learn to improvise a bit because it isn't always easy to get the foods I miss from the US here. <br /> <br />My husband is a good cook and likes to cook when he has time, but he quite often makes what he knows, mainly German food. So I am the one feeding him strange things. :D My husband has recently taken up hunting so I am having to learn how to cook game: wild boar, deer, hares and geese are the most common things hunted here. It isn't easy to find things for wild boar so I am trying to publish ones that I find that we really liked. <br /> <br />I like Recipezaar because I can easily find recipes for whatever I am in the mood, or whatever I happen to have laying around when I am too lazy to walk to the supermarket. :) I like trading tips with the people at the Asian and the German/Benelux forums, I lurk there mostly, but post when I have questions or think that I can help. <br /> <br />My reviews are mainly 4 or 5 stars because I won't try anything that I don't think that I will like. 5 stars is it was great, will make again, only very minor changes were made, if any. 4 stars is it was very good, will probably make again, made some changes to adjust to my taste. 3 stars is it was okay, probably won't make again but I didn't really mind eating it. I haven't had anything here that I thought was lower than that, which is good with how picky I am. I'll try most new things if it sounds good, but I am not afraid to say if I don't like it. I quite often make my own recipes out of some of the ones I find here, and don't post recipe reviews if I radically changed it.</p>