Easy Tuna & Ricotta Stuffed Pasta Shell Bake | IGA Recipes
An impressive one pan pasta bake. Tuna, ricotta and lemon zest fill large pasta shells baked in Napoletana sauce and topped with parmesan. Recipe supplied by Jo
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.iga.com.au.
Ingredients
- 250g large pasta shells (conchiglione)
- 425g can John West Chunk Style Tuna in Olive Oil Blend, drained
- 375g ricotta
- Zest of 1 lemon
- ¼ cup chopped fresh basil, plus extra whole leaves, for serving
- ¾ cup grated parmesan
- 500g jar Leggo’s Napoletana Pasta Sauce
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