Broccoli, pea and tuna shells

You'll love biting into these large pasta shells to reveal a salty and creamy broccoli, pea and tuna filling. The pasta shells are finished off with a rich, cheesy sauce to create the ultimate mid-week comfort food.

  • 30 mins preparation
  • 1 hr cooking
  • Serves 6
  • Print


Broccoli, pea and tuna shells
  • 350 gram large pasta shells
  • 700 millilitre tomato passata
  • 500 millilitre vegetable stock
  • 1 cup shredded pizza cheese
  • 1 large head broccoli, cut into small florets
  • 1 1/2 cup frozen peas
  • 425 gram canned tuna in olive oil, drained
  • 250 millilitre tub sour cream
  • 1/4 cup chopped mint leaves
  • grated zest of 1 lemon


Broccoli, pea and tuna shells
  • 1
    Preheat oven to hot, 200°C.
  • 2
    In a large saucepan of boiling salted water, par-boil pasta shells, 4-5 minutes, until just starting to soften around edges. Drain, retaining water.
  • 3
    Make filling: Using the pasta cooking water, blanch broccoli and peas 30 seconds, until bright green. Drain well and transfer to a large bowl. Add all remaining ingredients and mix well. Season.
  • 4
    Pour combined passata and stock into a 25 x 35cm (3 litre) baking dish. Using a teaspoon, fill pasta shells with tuna mixture. Arrange side by side in dish, open side up.
  • 5
    Cover with foil and bake 40 minutes, until pasta is tender and almost all sauce has been absorbed.
  • 6
    Sprinkle evenly with cheese. Bake uncovered 10-15 minutes until cheese is melted and lightly golden.


A hint of chilli works really well in this dish, just swap plain tuna for one flavoured in chilli oil or add 1 teaspoon of dried chilli flakes to the passata mixture.

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