Mario’s Tuna Stuffed Pasta Shells
Ingredients:
- Paccheri pasta
- 1/4 cup Italiano 100% Extra Virgin Olive Oil or Your Favorite 100% EVOO
- 1 yellow onion, finely chopped
- 28 oz. Carmelina tomatoes
- 1 1/2 tbsp. sugar
- 1 lb. spinach, cooked
- 1 jar Tonnino Ventresca Tuna
- Parmigiano-Reggiano cheese, grated
- Nutmeg
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.)
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.
In a bowl, combine the spinach and tuna and mix well. Stuff each paccheri with the spinach-tuna mixture.
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.
Buon appetito,
Mario
Adapted from The Cuisines of Spain
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