Tuna and Ricotta Stuffed Pasta Shells
260g Conchiglioni pasta
2 tins tuna, drained
1 tbsp olive oil
200g baby spinach
1 medium onion, diced
4 garlic cloves, minced
2 tbsp capers, minced
250g fresh ricotta
Zest one small lemon
1 large egg
20g fresh basil
50g parmesan, grated, plus extra for serving
Salt, to taste
Black pepper. to taste
500g store-bought pasta sauce
Preheat oven to 200C.
Prepare pasta as per package instructions. Cook till al dente.
Drain and set aside.
Add the olive oil to a saucepan on medium heat. Add in the diced onion and garlic. Cook for 2 minutes. Add in the baby spinach and cook for an extra 2-3 minutes or until the spinach has wilted.
Smother 3/4 of the pasta sauce over the bottom of a baking dish and set aside.
Add the spinach mixture, ricotta cheese, tuna, capers, lemon zest, parmesan, egg, fresh basil, salt, and pepper to a mixing bowl. Mix till combined.
Spoon the ricotta mixture into each shell and place it over the sauce. Do this with the rest of the pasta shells. Drizzle the remaining pasta sauce over the filled shells and top with extra-grated parmesan.
Bake in the oven for 25-30 minutes or until golden. Serve immediately and enjoy!