Page 27 - The Singapore Women's Weekly
P. 27
L I V I N G
ENTERTAIN
BROCCOLI, PEA & 425 g can tuna in olive oil, drained ingredients and mix well. Season.
TUNA SHELLS 250 ml tub sour cream 4. Pour combined passata and stock
Prep 30 mins | Cook 1 hour | Serves 6 ¼ cup chopped mint leaves, grated into a 25 x 35 cm (3 litre) baking dish.
Zest 1 lemon Fill pasta shells with tuna mixture.
350 g large pasta shells Arrange in dish, open-side up.
700 ml tomato passata 1. Preheat oven to hot, 200 C. Cover with foil, bake 40 mins until
500 ml vegetable stock 2. In a large saucepan of boiling sauce has been well absorbed.
1 cup shredded pizza cheese salted water, parboil pasta 4 to 5. Sprinkle cheese over. Bake,
5 mins until just starting to soften uncovered, 10 to 15 mins until
FILLING on edges. Drain, retain water. cheese is melted and light golden.
1 large head broccoli, small florets 3. FILLING In pasta water, blanch
1½ cups frozen peas broccoli and peas 30 secs until
bright green. Drain well and transfer
to a large bowl. Add all remaining
