Conchiglioni with tuna and cream cheese filling and sweet and spicy tomato sauce

Ingredients for 3 servings:

• 0.67 bags of conchiglioni (large shell pasta)
• 200 g cream cheese
• 2 cans of tuna in its own juice
• 2 onions
• 100 g Parmesan
• e.g. salt and pepper
• n. B. garlic
• e.g. paprika powder
• 1 pack of tomatoes, pureed, approx. 500 ml
• 1 small bottle(s) of paprika sauce
• e.g. Tabasco
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Baked shell pasta with spicy tuna cream

Cook the pasta in salted water until al dente. Then rinse with cold water to prevent it from sticking together and from becoming too soft during the cooking process. Drain the tuna and mix it with the cream cheese. Finely chop the onions and add them with the seasonings. Finally, stir in the Parmesan cheese and mix everything well. Fill the shells with the mixture. This can be done either with a teaspoon or, better still, with a piping bag with a large opening. Mix together the passata, paprika sauce, and Tabasco as desired and transfer to a large baking dish. Place the filled conchiglioni on the sauce and bake in the oven at 200°C (convection oven) for 20 minutes. Once the time has elapsed, sprinkle the grated cheese over the pasta and bake in the oven for a further 10-15 minutes until golden brown. Serve with a fresh green salad.