Pasta shells with tuna filling

Extra-large shells with a filling – one of the yummiest pasta dishes you’ll taste this year. These giant shells are now available at most supermarkets, but if you can’t get hold of any, simply bake the mixture with any cooked pasta. Serves 4-6

1 onion, finely chopped

2 garlic gloves, finely chopped zest of 2 lemons

2 x 170 g tins tuna chunks, drained

200 g spinach, chopped very finely in a food processor

250 g ricotta salt and freshly ground black pepper

440 g jar store-bought tomato pasta sauce 50 ml water

10 ml dried origanum

200 g mozzarella, grated

Combine onion, garlic, lemon zest, tuna, spinach and ricotta – you can chop everything in the food processor along with the spinach. Season well with salt and pepper. Spoon the filling into the pasta shells, stuffing them to the brim. (If you are not using large shells, cook a 400 g packet of pasta according to the packaging instructions and drain. Mix cooked pasta with tuna filling and follow the rest of the instructions as for pasta shells.) Place shells in an oven-proof dish that fits into your air-fryer basket. Mix tomato pasta sauce and water. Pour tomato mixture over pasta shells and sprinkle origanum and mozzarella on top. Preheat air-fryer to 180°C on air-fry function. Airfry for 35 minutes or until cheese turns golden brown and pasta is cooked. Serve warm.