Prep Time:  10 minutes        |        Cook Time:  30 minutes        |        Serves:  4

Ingredients

• 250g Remano large pasta shells
• 2 tbsp Remano extra virgin olive oil
• 500g Remano pasta sauce
• 425g Ocean Rise tuna in springwater, drained
• 1 tbsp Westacre parmesan cheese
• 1 cup grated Westacre mozzarella cheese
• 1 medium brown onion, diced
• 1 clove garlic, crushed
• 200g mushrooms, roughly chopped
• 2 tsp Stonemill dried Italian herbs (mixture of oregano, basil and parsley)
• Salt and pepper, to taste

Method

1. Cook pasta per packet instructions, drain, reserving a few tablespoons of pasta water. Mix through the strained pasta and set aside.
2. Preheat oven to 180°C (160°C fan-forced).
3. Heat oil in a large frying pan over medium to high heat. Add onion and garlic and cook for 3 minutes, stirring regularly.
4. Add mushrooms and cook for 5 minutes or until any excess water has evaporated.
5. Reduce heat and add pasta sauce, herbs, tuna, parmesan cheese and seasoning.
6. Add in cooked pasta and stir through sauce to combine well. Cook for a further 5 minutes.
7. Transfer mixture to a large baking dish and top with grated mozzarella cheese.
8. Bake uncovered for 15 minutes, or until golden.