Green goddess tuna and zucchini baked pasta
A fiesta of Mexican flavors are yours to enjoy this week with our BBQ chicken summer bowl.
Recipe by: Goody Kitchen
For the pasta shells, cook the pasta in boiling salted water for 4 minutes less than pack instructions. Drain and set aside.
Mix the pesto, peas, spinach, red onion, pine nuts and tuna in a bowl. Season with salt and pepper. Use a teaspoon to fill the pasta shells with the tuna mixture.
For the zucchini filling, put the blanched peas in a bowl and roughly mash with a fork. Mix in the egg, ricotta, spinach, basil and lemon. Season with salt and pepper and mix well.
Working one slice at a time, put 1 tbsp of the pea mix at the end of a slice of zucchini. Roll up to close the filling. Repeat with the rest of the filling and slices.
To assemble the pasta, spread the arrabiata sauce on the bottom of a medium-sized baking dish. Alternate the pasta shells and zucchini ribbons (filling facing upwards) until you cover the dish. Sprinkle with the mozzarella, parmesan and breadcrumbs then bake for 30 minutes until golden and cooked through.