TONNINO TUNA CASSEROLE, WITH "PROVENÇAL" TOMATO SAUCE

By á-9182

Ingredients

• 24 jumbo shells cooked “al dente”
• 4 individual ceramic baking bowls or one 9”x13” baking dish
• Stuffing: 1/2 cup half and half or heavy cream
• 1 cup fresh oyster mushrooms cut into slices
• 1/4 cup white wine
• 1 tbsp butter
• Salt and pepper to taste
• Stuffing (continued): 2 Tonnino Tuna Fillets with Oregano in Olive Oil
• 1 cup Ricotta cheese
• 1/2 cup shredded Mozzarella cheese
• 2 tbsp fresh oregano leaves
• 8 baby zucchinis cut into round slices
• 1/4 cup extra virgin olive oil
• 1/2 cup Parmesan cheese
• Provençal Sauce: 4 cups diced tomato (half fresh / half canned)
• 1 fine chopped onion
• 1 fine chopped bell pepper
• 4 pressed garlic cloves
• 2 tbsp parsley
• 1 tbsp oregano
• 1/4 cup extra virgin olive oil
• Salt and pepper

Preparation

Step 1

For the stuffing: In a pan and sautée the oyster mushrooms in the butter. Add salt and pepper to taste and cook for 10 minutes. Add the white wine, reduce to half and add the cream. Cook for 5 more minutes and set aside.
In a bowl: mix the ricotta and mozzarella cheese, add the tuna with the olive oil, the mushrooms, oregano, zucchini, half the parmesan cheese, olive oil and salt and pepper. Mix it all by hand.

For the sauce: Heat the olive oil in a pan; add the pressed garlic, onion and bell pepper. Cook for 5-8 minutes on medium heat, then add the tomato. Cook for 20 more minutes until flavors are blended and it has reduced about 20%. Add salt and pepper to taste followed by the parsley and oregano. Turn off heat and set aside.

Stuff the shells with the tuna and ricotta stuffing. Place about 1" tomato sauce in the base of the baking bowls or Pyrex. Place the stuffed shells over the sauce, stuffing face up. Cover with foil and bake for 20 min at 350° F.

Uncover, add the remaining Parmesan and cook for 3 more minutes.