Tomato and Tuna Pasta Shells

Nigel Denby uploaded this recipe to Grub4Life

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Ingredients: serves a family of 4:
300g (10oz) dried pasta shells
2 tbsp sunflower oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and crushed
1x 400g can chopped tomatoes or passata
2 tbsp tomato puree
1 tsp balsamic vinegar
1 tsp sugar
½ tsp mixed herbs
400g can tuna in spring water- drained
4 tbsp soft cream cheese

Method:
1. Heat the oil in a saucepan, add the onion and garlic and soften for 5 mins.
2. Add the remaining ingredients, except the tuna and cream cheese and cook uncovered for 12 mins.
3. Drain and flake the tuna, add to the sauce and heat through.
4. Then stir in the cream cheese until melted into the sauce.
5. Meanwhile cook the pasta shells according to the instructions, and serve with a generous helping of the tomato and tuna sauce.

• For wheat free diets, use Glutafin pasta
• For Milk free diets, use grated soya cheese
• For egg free diets ensure only Buitoni pasta is used.
• For vegetarian diets, omit tuna and replace with rinsed, canned split red lentils.