Tuna-Stuffed Pasta Shells

Tuna-Stuffed Pasta Shells

Ingredients

• Paccheri pasta
• 1/4 cup Extra Virgin Olive Oil
• 1 yellow onion, finely chopped
• 28 oz. Carmelina tomatoes
• 1 1/2 tbsp. sugar
• 1 lb. spinach, cooked
• 2 cans tuna
• Parmigiano-Reggiano cheese, grated
• Nutmeg
• Celia's Traditional balsamic vinegar.

Directions

1. Preheat oven to 400º F. Boil the pasta for about 8 minutes. (It will not be fully cooked and will finish in the oven.)
3. Heat the EVOO in a large pan. Add the onions and sauté until golden. Add the tomatoes (with the juice from the can) and the sugar. Salt to taste. Bring to a boil. Reduce heat to a simmer and break up the tomatoes. Simmer until the sauce is reduced to your preferred consistency. Blend in a blender or food processor to desired consistency.
5. In a bowl, combine the spinach and tuna and mix well. Stuff each paccheri with the spinach-tuna mixture.
7. Place a layer of sauce in a baking dish. Arrange the paccheri in the baking dish in a single layer. Cover with the rest of the sauce. Sprinkle the grated cheese and nutmeg on top. Bake for 15 minutes. Drizzle with Celia's Traditional balsamic vinegar when plated.