This comforting pasta dish blends smooth cream cheese, tangy Napolitana sauce, and melty mozzarella with delicious Glenryck Tomato Pilchards for a hearty, protein-packed meal.
Ingredients
- 4 Cups Pasta Shells, Cooked
- 230g Cream Cheese (1 tub)
- 400g Napoletana Sauce
- 1 Cup Water
- 50g Mozzarella, Grated
- 15g Fresh basil
- 1 Tin Glenryck Tomato Pilchards
- To Serve: Crusty bread (Ciabatta) or Fresh Green Salad
Method
1. Preheat the oven to 180 degrees Celsius.
2. Place the cream cheese and Napoletana sauce into a medium to large saucepan on the stove top at a low heat, stirring intermittently, as the cream cheese softens and melts into the sauce.
3. Add 1 tin of Glenryck Tomato Pilchards, gently flaking the fish into the sauce.
4. Stir the water into the saucepan gradually and bring the sauce to a gentle bubble. Remove from the heat and set aside.
5. Add the cooked pasta into the saucepan with the sauce and mix to evenly coat the shells.
6. Transfer the contents of the saucepan into a casserole dish (or any ovenproof dish) top with mozzarella and bake for 10 minutes until the cheese has melted and browned.7. Remove from the oven and serve with crusty bread or a fresh salad.