Ingredients:
500g/17.6oz Pasta shells
1 Onion, chopped
1 Red Bell Pepper, chopped
1 Yellow Bell Pepper, chopped
2 Cloves Garlic, minced
2 1/2 Tbls Tomato Paste
1 1/2 Tsps Dried Oregano
2 (160g/5.6oz) Tins Tuna plus 1 Small Tin (80g/3oz)
600g/21oz Diced Tomatoes (Polpa)
150ml Elmlea Double Cream (Heavy Cream)
150g/5.3oz Shredded Cheddar
150g/5.3oz Shredded Mozzarella
Method:
Cook Pasta but not completely, drain and transfer to a baking dish.
In a little olive oil saute the onions, when they start to soften add the bell peppers. Cook for about 2 minutes, then add the tuna, garlic, tomato paste, oregano, salt/pepper. Stir through for about 1 minute then add the crushed tomatoes and double cream. Simmer for 15 minutes uncovered.
Mix sauce with cooked pasta, then top with cheddar cheese, mozzarella and freshly ground pepper.
Bake in oven 190C/375F until cheese is melted and slightly golden. Garnish with fresh chopped parsley.
Enjoy!
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