Ingredients
- For the sauce:
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups cold milk
- pinch cayenne
- pinch nutmeg
- 1 teaspoon salt, or to taste
- 1/4 teaspoon dried oregano
- 1/2 cup grated Fontina cheese
- 20 cooked jumbo pasta shells
- For the filling:
- 1 tablespoon reserved olive oil from tuna jar
- 1/2 small onion, diced
- 1 clove garlic, minced
- 1/2 cup diced red pepper
- 1/2 cup green peas
- 1 jar Tonnino Ventresca Tuna in Olive Oil, drained
- 2 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 cup grated Fontina cheese
- 1 egg, beaten
- 2/3 cup ricotta cheese
- pinch of cayenne
- 2 tablespoons grated Parmesan cheese
Instructions
Step 1
Add 3 tablespoons butter and 3 tablespoons flour in a pot over medium heat. Stir and cook for 3 minutes. Whisk in 3 cups cold milk. Add a pinch cayenne, a pinch nutmeg and 1 teaspoon salt. Give it a mix. Bring it to a simmer. Add 1/4 teaspoon dried oregano and 1/2 cup grated Fontina cheese. Give it a stir. Set aside.
Step 2
Boil 20 jumbo pasta shells. Drain, rinse and reserve.
Step 3
Add 1 tablespoon reserved olive oil from tuna jar in a pan over a heat. Add 1 clove minced garlic. saute until soft. Add 1 clove minced garlic and 1/2 cup diced red pepper. Saute until soft and tender. Transfer them in a bowl with 1/2 cup green peas. Add the Tonnino Ventresca Tuna, 2 teaspoon lemon zest, 1 tablespoon lemon juice, 1/2 cup grated Fontina cheese, 1 beaten egg, 2/3 cup ricotta cheese and a pinch of cayenne. Mix well. This is the filling.
Step 4
Use a spoon to fill the jumbo pasta shells with the filling.
Step 5
Take 1/3 sauce to coat the bottom of the baking pan. Place the jumbo pasta shells in it, 4 X 5. Coat the top with some sauce and 2 tablespoons grated Parmesan cheese. Bake at 400F for 20 min in an oven.
