These Tuna and ricotta baked pasta shells are so simple to make and a real show stopper.
I have partnered with John West to create delicious recipes using their new premium range of Deli Tuna. You won’t believe how easy this recipe for Tuna and ricotta baked pasta shells is to make. The flavour of the John West Deli Tuna goes so well with the ricotta and lemon zest. The stuffed pasta shells then bake to perfection in the rich tomato sauce. Serve scattered with fresh herbs and toasted pinenuts.
I have used John West Deli Tuna in Extra virgin olive oil blend and pink salt flavour. I thought it was the perfect flavour to compliment this Italian style pasta dish and the chunky loin pieces give the dish a better bite. The range has so many new flavours and they are all a great source of Omega-3 and high in protein.
It is great to know how versatile tuna can be – after 10 minutes of prep place the dish into the oven and it comes out so tasty and full of flavour. If you have any leftovers it is also great heated up for lunch the next day.
How to make baked pasta shells:
First of all pre-heat your oven to 180°C fanbake. Then in a large bowl combine ricotta, mozzarella, garlic, lemon zest, egg, parsley and tuna. Mix well and season with salt and pepper.
Spread crushed tomatoes into the base of a oven proof dish and mix in the dried Italian herbs. Fill the uncooked pasta shells with the ricotta and tuna mixture – I found a small teaspoon the best for doing this.
Arrange the filled shells on top of the tomato sauce in the dish then cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes until the pasta is tender and the top is starting to turn golden.
Scatter over some toasted pinenuts and fresh herbs then serve immediately. I like to serve it with a green salad and crusty garlic bread.
If you can’t find pasta shells: This filling would be delicious in cannelloni or as a layer in a lasagne. If you only have standard pasta ie: penne or spirals alternate layers of tomato sauce, ricotta mix and cooked pasta then top with cheese and bake until golden.
Thanks so much to John West for partnering with me to create this delicious recipe. Check out my recipe for Crispy Tuna Cakes with Lemon Aioli.
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- 250g ricotta
- ½ cup grated mozzarella or cheese (40g)
- 2 cloves garlic, crushed
- 1 tsp lemon zest
- 1 egg
- 1 Tbsp Italian parsley, finely chopped
- 2 x 90g cans John West Deli Tuna
- ½ tsp salt & pepper
- 1 can crushed tomatoes 400g
- 1 tablespoon dried Italian herbs
- 150g pasta shells
- 2 tablespoon toasted pine nuts
- Pre-heat oven to 180°C fanbake. Oil a shallow ovenproof dish.
- Combine ricotta, mozzarella, garlic, lemon zest, egg, parsley and tuna in a bowl. Season with salt and pepper.
- Spread crushed tomatoes into the base of the oven proof dish and mix in dried Italian herbs.
- Fill the uncooked pasta shells with 1 teaspoon of the ricotta and tuna mixture arrange on top of the tomato sauce in the dish.
- Once all of the filled pasta shells are paced in the dish cover with foil and bake for 30 minutes.
- Remove foil and bake for a further 20 minutes until the pasta is tender and the top is starting to turn golden.
- Scatter over toasted pinenuts and some extra Italian parsley then serve immediately.
- A fresh green salad and garlic bread will go really well with this dish.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 105mgSodium: 573mgCarbohydrates: 24gFiber: 3gSugar: 5gProtein: 31g
Nutritional values are approximate. Please use your own calculations if you require a special diet.