Tuna-Zucchini Pasta Shells

Ingredients

• 16 big pasta shells
• 1 small zucchini
• 2 tablespoons extra virgin olive oil
• 1 (190 g) can tuna in water
• 1 garlic clove
• 1 small chile or 1/2 teaspoon of chopped chile
• 1 (600 g) can whole tomatoes
• 200 g creme fraiche
• 100 g of shredded cheese (gouda, mozzarella, or edam work best)
• salt
• pepper
• olive oil, for the dish

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

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

5. 5

   Salt and pepper to taste.

6. 6

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

7. 7

   Peel the garlic and press garlic with a garlic press.

8. 8

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

9. 9

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

10. 10

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

11. 11

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

12. 12

    Pour sauce over the shells.

13. 13

    Sprinkle cheese over the casserole dish.

14. 14

    Put in oven uncovered and bake for 25 minutes.