Tuna-zucchini Pasta Shells

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 cook the shells until al dente, set aside to cool.
• 2 pre-heat oven to 200°c and oil a 9in x 13in casserole dish.
• 3 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.).
• 4 drain the tuna, flake it, and mix the tuna into the zucchini.
• 5 salt and pepper to taste.
• 6 fill the shells with the tuna-zucchini mixture and put in the casserole dish.
• 7 peel the garlic and press garlic with a garlic press.
• 8 finely chop chili if you aren't using prechopped chilis.
• 9 saute the chili and garlic in 1 tablespoon of olive oil in a pan.
• 10 seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.
• 11 add crème fraîche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.
• 12 pour sauce over the shells.
• 13 sprinkle cheese over the casserole dish.
• 14 put in oven uncovered and bake for 25 minutes.