This tuna bake has a spicy twist and artichokes for added flavour and nutrition.


  • 250g dried large pasta shells (San Remo brand)
  • 1 x 340g jar marinated artichokes, drained
  • 2 x 185g cans tuna in chilli oil (Sirena brand), drained
  • 1 x 250g ctn light sour cream
  • 1 x 250g pkt mozzarella, coarsely grated
  • 4 green shallots, ends trimmed, finely chopped
  • 2 tablespoons chopped fresh basil leaves
  • Salt & freshly ground black pepper
  • Baby spinach leaves, to serve


  1. Preheat oven to 180