Ingredients

The following ingredients have 6 Servings
  • 14 oz (400g) dried pasta shapes (I used shells)
  • 1 tbsp vegetable oil
  • 1 large onion peeled and chopped
  • 1 red bell pepper de-seeded and chopped
  • 1 yellow bell pepper de-seeded and chopped
  • 10 1/2 oz 300g canned tuna (albacore tuna if possible) drained and flaked
  • pinch of salt and pepper
  • 2 cloves garlic peeled and minced
  • 2 tbsp tomato puree
  • 1 tsp dried oregano
  • 28 oz 800g tinned chopped tomatoes
  • ½ cup 120ml double (heavy) cream
  • 1 cup (100g) strong cheddar cheese (grated)
  • 1 cup (100g) mozzarella (grated)
  • Small bunch parsley (roughly torn)

Instruction

  • Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
  • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 3-4 minutes until the onion is softened.
  • Add the chopped peppers, tuna fish, salt, pepper, garlic, tomato puree and oregano. Stir and cook for 2-3 minutes.
  • Now add the tinned tomatoes and cream, bring to a gentle bubble, then add the pasta. Stir everything together, then transfer to a large baking dish.
  • Top with the cheddar and mozzarella and place in the oven for 20-25 minutes, until the cheese is golden brown.
  • Take out of the oven and top with a sprinkling of parsley before serving.