QUICK SEAFOOD SHELLS

INGREDIENTS

• 24 extra large pasta shells

• 1 tablespoon olive oil

• 1 onion, finely chopped

• 1 large ( about 180g ) carrot, coarsely grated

• 1 large ( about 200g ) zucchini, coarsely grated

• 100g baby mushrooms, finely chopped

• 2 tomatoes, finely chopped

• 1/4 cup dry white wine

• 425g can tuna, drained, mashed

• 56g can anchovies, drained, chopped

• 1 cup water

• 1 small chicken stock cube, crumbled

• 40g packaged cream cheese, chopped

• 1 tablespoon chopped fresh basil 

GINGERED PRAWN AND PEA NOODLES METHOD:

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain heat oil in a pan, add onion, and cook, stirring until soft. Add carrot, zucchini, and mushrooms, and cook, stirring, until vegetables are soft. 

Stir in tomatoes and wine, bring to a boil, and simmer, uncovered, for about 5 minutes or until mixture is slightly thickened. Combine half the vegetable mixture with tuna and anchovies in a bowl, spoon into pasta shells, and place shells in a greased ovenproof dish.

Cover shells with foil and bake for about 10 minutes at a moderate temperature for best results. Blend or process the remaining vegetable mixture, water, stock cube, and cream cheese until smooth. Pour mixture into pan, stir over heat until heated; stir in basil. Serve sauce with shells. 

Serves 4.

Note: The recipe can be prepared a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Suitable.

 

Also Read: GINGERED PRAWN AND PEA NOODLES