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
