Serves 6
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As if soaking vegetables and pasta in mouth-watering tomato passata is not enough, these pasta shells also contain tuna, making the burst of ingredients in your mouth oh-so-gratifying.


  • 350 g large pasta shells
  • 700 ml tomato passata
  • 500 ml vegetable stock
  • 1 cup shredded pizza cheese


  • 1 large head broccoli, small florets
  • 1½ cups frozen peas
  • 425 g can tuna in olive oil, drained
  • 250 ml tub sour cream
  • ¼ cup chopped mint leaves, grated zest 1 lemon

Preheat oven to hot, 200 C.


In a large saucepan of boiling salted water, parboil pasta 4 to 5 mins until just starting to soften on edges. Drain, retain water.


FILLING In pasta water, blanch broccoli and peas 30 secs until bright green. Drain well and transfer to a large bowel. Add all remaining ingredients and mix well. Season.


Pour combined passata and stock into a 25 x 35 cm (3 litre) baking dish. Fill pasta shells with tuna mixture. Arrange in dish, open-side up. Cover with foil and bake 40 mins until almost all sauce has been absorbed.


Sprinkle cheese over. Bake, uncovered, 10 to 15 mins until cheese is slightly melted and light golden.

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