Creamy Tuna and Spinach Conchiglioni
A creamy, flavourful pasta with all the right ingredients!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 60 mins
500 g conchiglioni pasta or any other jumbo pasta shells
4 C (1 litre) milk
1 bay leaf
75 g butter
200 g baby spinach, shredded
75 g (1/4 c + 1 T)flour
½ C (125 ml) fresh breadcrumbs
½ C (125 ml) finely grated Parmesan cheese
2 x 170 g cans shredded tuna in brine, drained very well
zest of 1 lemon
salt and pepper to taste
125 g rosa tomatoes
Preheat the oven to 180 °C.
Bring a large pot of salted water to the boil and cook the pasta in rapidly boiling water for 8 minutes only. If the pasta is overcooked, it will be difficult to fill. Rinse with ice-cold water to stop the cooking process and drizzle with olive oil to prevent sticking. Keep to one side.
In a medium pot, heat the milk, onion and bay leaf together. Remove from the heat before the milk starts to boil. Leave to stand for 5 minutes to allow the flavours to infuse into the milk, then strain and discard the onion and bay leaf.
Heat the butter in a large pot until bubbling, then add the spinach and sauté until wilted. Add the flour and mix until well combined, then add the infused milk and whisk continuously over the heat until the sauce has thickened (remove from the heat the minute the sauce starts to bubble).
Mix the breadcrumbs and Parmesan together. Pour half of the spinach sauce into a mixing bowl. Add half of the Parmesan crumb mixture, the tuna and the lemon zest. Season to taste.
Pour a little bit of the spinach sauce into a large greased baking dish. Use a teaspoon to fill the pasta shells with the tuna mixture and pack tightly together into the sauced baking dish. Arrange a few tomatoes in-between the shells. Pour the remaining spinach sauce over the shells and sprinkle with the other half of the Parmesan crumb mixture. Bake for 35–40 minutes until golden.