Sunday, 28 May 2017


30 giant shell noodles

2 x 425 gram cans tuna in brine, drained
1 medium onion, finely diced
130 grams celery, finely diced
125 mls praise 100% fat free mayonnaise
salt and pepper to taste

900 mls thickened cream
1 tablespoon cornflour
2 tablespoons tomato paste
1 heaped teaspoon minced garlic
125 grams extra sharp parmesan cheese, grated
salt to taste

shredded tasty cheese

preheat oven to 180 c.

cook the noodles according to packet until 3/4 cooked.
drain,  rinse with cold water and put aside.

in a large bowl, mix the tuna, onion, celery, mayonnaise and
salt and pepper until well combined.

evenly fill the shells with the mix about 1 1/2 teaspoons
each. put aside.

mix the cornflour with a little of the cream to make a smooth

in a saucepan on medium heat, mix the rest of the cream with
the cornflour paste. add the garlic and tomato paste and
bring to the boil stirring.  reduce heat and stir for another

remove from heat and stir in the parmesan cheese until melted. add salt to taste.

place a bit of the sauce into the bottom of a medium sized
baking dish (has to hold all the shells in a single layer).

place the shells into the dish then tip the remaining sauce
evenly over the top of all the shells.

cover the dish with foil and cook for 30 minutes.  remove
foil and sprinkle the tasty cheese over the noodles. up to
you as to how much.

cook until bubbling and cheese is golden.

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