tuna from the oven with pasta shells

• 200 grams large pasta shells (according to the instructions on the package)
• 2 garlic cloves
• 1 red pepper
• 500 ml passata (sieved tomatoes)
• 2 tablespoons tomato paste
• 2 tablespoons capers
• 10 green olives
• 1 tablespoon balsamic vinegar
• 250 grams of ricotta
• 1 can of tuna in water
• 2 spring onions,
• 100 grams of fresh spinach
• Zest of 1 lemon
• 1 egg
• 50 grams grated Parmesan cheese
• 2 teaspoons The Spice Club Fish
• The Spice Club Topping (optional for garnish)
• Fresh basil leaves (optional, for garnish)

STEP 1: Preheat the Oven

• Start by preheating the oven to 180°C.

STEP 2: Cook the Large Pasta Shells

• Cook 200 gram large pasta shells according to the instructions on the package. Drain and set aside.

STEP 3: Prepare the Tomato Sauce

• Finely chop the garlic cloves and red pepper.
• Add this to an oven dish together with 500 ml passata, 2 tablespoons tomato puree, 2 tablespoons capers, 10 green olives (cut into pieces) and 1 tablespoon balsamic vinegar.

STEP 4: Make the Tuna Mixture

• In a bowl, combine 250 grams of ricotta, the drained canned tuna, 2 finely chopped spring onions, 100 grams of fresh spinach, the zest of 1 lemon, the juice of 1 lemon, 1 egg, 50 grams of grated Parmesan cheese and 2 tablespoons of The Spice Club Fish seasoning.

STEP 5: Fill the Pasta Shells

• Fill each cooked pasta shell with the tuna mixture. (If you have small pasta shells, mix the shells and tuna mixture into the sauce in the next step)

STEP 6: Bake the casserole

• Place the filled pasta shells in the oven dish with the tomato sauce.
• Sprinkle with extra Parmesan cheese.
• Place the dish in the preheated oven and bake for 15-20 minutes until golden brown and bubbly. You can optionally cover the bowl with aluminum foil to prevent the top from becoming too dark.

STEP 7: Serve and Enjoy!

• Remove the casserole from the oven.
• Garnish with fresh basil leaves (optional) and The Spice Club Topping for extra flavor and crunch.