Conchiglioni Gratin stuffed with tuna and mozzarella

Ingredients

• 2 cans of 185 g Saupiquet tuna fillets
• 400 g large conchiglioni pasta
• 1 clove garlic
• 4 tbsp extra virgin olive oil
• 200 g diced tomatoes (canned)
• 200 g mozzarella
• sliced oregano and basil
• Salt
• freshly ground pepper
• fat (for greasing the dish)
• 100 ml fresh whipping cream
• 40 g grated Parmesan

Instructions

1. 1.

   Cook pasta according to package instructions. Peel, crush garlic and sauté in heated oil. Add tomato pieces and bring to a boil. Drain Saupiquet tuna fillets and mozzarella; cut mozzarella into cubes. Combine both with the tomato sauce, season with oregano, basil, salt, and pepper.

2. 2.

   Fill the conchiglioni pasta with the sauce and place in a greased baking dish. Pour cream over, sprinkle cheese on top, and bake in a preheated oven at 220 °C (gas: level 5, fan: 200 °C) for about 15 minutes until gratinated. Serve.