Baked Shells With Tuna And Feta - cooking recipe

Ingredients

8 oz large shell pasta
1 tbsp oil
1 None red onion, finely chopped
1 clove garlic, crushed
1 cup tomato sauce
14 oz canned tuna in oil, drained, flaked, reserving oil
1 1/2 cups sun-dried tomatoes
2 tbsp chopped parsley
1 tbsp baby capers, rinsed
1 1/4 cups feta, crumbled
4 None slices bread, crusts removed, torn into small pieces
None None salad, to serve

Preparation

Preheat oven 400\u00b0F. Place 4 ovenproof bowls or ramekins on an oven tray.
Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well.
Heat oil in a medium frying pan on high. Saute onion and garlic for 3-4 minutes, until tender. Add tomato sauce, tuna, sun-dried tomatoes, parsley and capers, stirring until combined. Season to taste.
In a large bowl, combine pasta and onion mixture. Stir through half the feta. Season to taste. Divide mixture evenly among bowls. Top with remaining feta.
In a small bowl, combine bread pieces and reserved tuna oil. Mix well. Sprinkle on top of the feta. Bake for 15-20 minutes, until golden. Serve with salad.