- Serves: People
- Prep Time:
- Cooking:
- Calories:
- Difficulty: medium
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Tuna-Stuffed Pasta Shells
Ingredients
Directions
- Preheat oven to 400º F. Boil the pasta for about 8 minutes. (It will not be fully cooked and will finish in the oven.)
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- Heat the EVOO in a large pan. Add the onions and sauté until golden. Add the tomatoes (with the juice from the can) and the sugar. Salt to taste. Bring to a boil. Reduce heat to a simmer and break up the tomatoes. Simmer until the sauce is reduced to your preferred consistency. Blend in a blender or food processor to desired consistency.
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- In a bowl, combine the spinach and tuna and mix well. Stuff each paccheri with the spinach-tuna mixture.
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- Place a layer of sauce in a baking dish. Arrange the paccheri in the baking dish in a single layer. Cover with the rest of the sauce. Sprinkle the grated cheese and nutmeg on top. Bake for 15 minutes. Drizzle with Celia's Traditional balsamic vinegar when plated.
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