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Tuna- Filled Shells Recipe

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Time

0:25 - 0:15

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3465

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AARÓN from Lahore

Ingredients

Pasta shells 16
Tuna filling
Ricotta cheese, drained 250 g
Canned tuna in brine, 440 g
Drained and flaked
½ red pepper, diced
Chopped capers 1 tbsp
Snipped fresh chives 1 tbsp
Grated swiss cheese 4 tbsp
Ground nutmeg
Black pepper
Grated fresh 2 tbsp
Parmesan cheese

Method

• Cook 8 pasta shell in a large saucepan of boiling water until al dente drain, rinse under cold running water and drain again. Set aside, not overlapping. Repeat with remaining shells
• To make filling, place ricotta cheese and tuna in a bowl and mix with to combine mix in rd pepper, capers, chives and 2 tbsp grated swiss cheese, nutmeg and black pepper to taste
• Fill each shell with ricotta mixture and place in a lightly greased, shallow ovenproof dish. Spinkle with parmesan cheese and remaining swiss cheese place under a preheated grill and cook until cheese melts.

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