Ingredients for 2-3 persons:

• 500g Pasta Shells

• 500g Ħanini Irkotta

• 3 small cans Blue Angel Tuna in Oil

• 20g Grated Parmesan Cheese

• 1tbsp Hellmann’s Vegan Mayo

• 1tbsp Finely Chopped Parsley

• 1 Leek

• 1tub Ħanini Creamylight

• 1 Garlic Clove (minced)

• 30g Cherry Tomatoes

• 50g Grated Mozzarella

• Salt & Pepper to Taste

Directions:

Boil the pasta in salted water for 4 minutes and drain.

1. Prepare the filling by placing the irkotta in a bowl.

2. Add the Parmesan, tuna (drained from the oil), mayonnaise, parsley, and season to taste.

3. Mix everything well and fill each pasta shell with the filling.

4. Enclose the filling with another pasta shell and set aside.

5. Finely chop the leek and place it in a bowl.

6. Add the cream, minced garlic, and sliced tomatoes.

7. Season to taste, mix well, and place it at the bottom of your baking dish.

8. Place the shells on top, and finish it off with the mozzarella and some remaining leeks and tomatoes. 

9. Bake in a preheated oven at 200°c for about 30 minutes, or until it’s nicely brown. 

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