Tuna-Zucchini Pasta Shells

1. 1

   Cook the shells until al dente, set aside to cool.

2. 2

   Pre-heat oven to 200C and oil a 9in x 13in casserole dish.

3. 3

   Clean the zucchini, finely dice it and in 1 tablespoon of olive oil lightly saute the zucchini in a pan.

4. 4

   (Best to start this after the pasta is done so the shells are cool enough to handle by the time you have to fill them.

5. 5

   ).

6. 6

   Drain the tuna, flake it, and mix the tuna into the zucchini.

7. 7

   Salt and pepper to taste.

8. 8

   Fill the shells with the tuna-zucchini mixture and put in the casserole dish.

9. 9

   Peel the garlic and press garlic with a garlic press.

10. 10

    Finely chop chili if you aren't using prechopped chilis.

11. 11

    Saute the chili and garlic in 1 tablespoon of olive oil in a pan.

12. 12

    Seed and dice tomatoes, add tomatoes and a small amount of juice from can to the pan, stir and let cook for a minute.

13. 13

    Add creme fraiche to the pan, stir, add salt and pepper to taste and cook for 2-3 minutes, until hot.

14. 14

    Pour sauce over the shells.

15. 15

    Sprinkle cheese over the casserole dish.

16. 16

    Put in oven uncovered and bake for 25 minutes.

* Per serving · 4 servings · Values may vary.