Ingredients
Method
- Cook pasta shells following packet directions to al dente. Drain and rinse under cold water until cool enough to handle.
- Meanwhile, combine John West Tuna, ricotta, lemon zest, basil and ¼ cup parmesan. Season to taste.
- Pour Leggo’s Pasta Sauce into the base of a large baking dish.
- Spoon tuna mixture into cooked pasta shells one by one, placing them in a single layer on top of the sauce in the baking dish. Sprinkle with remaining parmesan.
- Bake uncovered in a preheated oven at 200°C for 15-20 minutes or until cheese is melted and golden and sauce is bubbling.
Top Tips
- Use a piping bag with a large nozzle to make the process of filling the shells easier and with less mess!
- Any excess tuna mix can be refrigerated and used within 24 hours – it makes a delicious bruschetta topping.
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