Sardine stuffed pasta shells | Marine Stewardship Council

Ingredients

• 150 g watercress (leaves & stems), washed (or spinach)
• 200 g mascarpone or ricotta cheese
• Zest from 1 lemon
• 3/4 tsp hot chilli flakes
• 50 g Parmesan cheese, plus extra for finishing
• 250 g large pasta shells
• Extra virgin olive oil
• 1 large red onion, peeled and finely chopped
• 2 large cloves garlic, peeled and crushed
• 3 tsp capers
• 50 g chopped black olives
• 2 x 400 g cans of chopped tomatoes (polpa ideally)
• 1 tin MSC certified Cornish Sardine Fillets
• 1 buffalo mozzarella, broken up
• Fresh basil for garnish, optional