Oceana lumaconi

Method

1. Preheat the oven to 180°C/gas 4. Bring a large saucepan of salted water to the boil.

2. Next make the tomato sauce. Heat the oil in a saucepan over medium heat. Add the shallots and garlic, and gently fry for a few minutes until soft but not coloured. Increase the heat to medium-high and add the diced tomatoes. Cook until beginning to soften, then add the canned tomatoes. Cook for a minute or two, then season with a good pinch of sugar. Remove from the heat and set aside.

3. Add the lumaconi to the boiling water. Cook for 5 minutes, then drain and set aside.

4. Heat the oil in a frying pan over medium heat. Fry the shallots and garlic until soft but not coloured.

5. Add the diced courgette and cook until it begins to colour and soften slightly.

6. Reduce the heat a little and stir in the wine and lemon juice.

7. When the liquid has almost evaporated, stir in the peppers, then add the seafood, thyme, parsley and black pepper to taste. Cook for a further minute.

8. Place the lumaconi in a lasagne dish, hollow side facing upwards. Pour the seafood mixture over the lumaconi, distributing it evenly. Add the tomato sauce, spreading it evenly to cover the entire dish.

9. Sprinkle with the grated cheeses, finishing with the Parmesan.

10. Place on a low shelf in the oven and bake for 35-40 minutes until golden brown.

11. Serve with rocket salad and lemon wedges.

Cooks Notes:
Include some white fish with the seafood if you like.

Comments                        add a comment

Be the first to add a comment...

Ingredients

250g lumaconi rigati, (giant pasta shells)
1 tbsp Olive oil
3 Shallots, thinly chopped
2 garlic clove, thinly chopped
1 large courgette, diced
200ml dry white wine
juice of ½ lemon
½ red pepper, deseeded and diced
½ yellow pepper, deseeded and diced
500g mixed prepared seafood, such as scallops, prawns, squid, mussels
2 tsp Thyme, chopped
2 tbsp flat-leaf parsley, chopped
25g low-fat hard cheese, grated
25g reduced-fat mozzarella cheese, coarsely grated
2 tsp finely grated Parmesan
freshly ground black pepper

For the tomato sauce:

1 tbsp extra virgin olive oil
2 Shallots, finely chopped
2 garlic clove, finely chopped
8 plum tomatoes
400g tinned chopped tomatoes
pinch of Sugar

To serve:

lemon wedges
rocket salad

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Great discounts on cookware
Afternoon tea, curry cookery courses and more!