Wednesday, April 8, 2009

Easter Lunch in Tuscany 2

Today we talk about our Pasta recipe : we have decided for filled pasta cooked in the oven , all the family like it very much.

Conchiglioni Ripieni
300g large pasta shells(ca.40pcs.)
200g tuna fish in oil
200g mozzarella
500g tomato purée
50g green olives
100g grated parmigiano
40g capers
Salt and pepper

Boil the pasta and drain when it is 'al dente'. Chop the mozzarella, tuna, capers and green olives and mix them with the tomato purée. Season with oil, salt and pepper. Fill the pasta shells with this mixture and then place them in a greased ovenproof dish. Pour a little oil onto and sprinkle with the grated parmigiano. Place in the oven at 180°C for 20 minutes.

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