Step 1

Preheat oven to 180°C fan-forced.

Step 2

Bring a large saucepan of salted water to the boil over medium-high heat. Add the pasta and cook for 2 minutes less than the recommended time. Drain and set aside.

Step 3

Combine ricotta, spinach, parmesan, lemon zest, milk, 2 tsp salt and some freshly ground pepper in a bowl and stir to combine.

Step 4

Empty the tomato passata into a roasting dish and add the tomato paste, oil, chilli, garlic and tuna. Spoon the ricotta mixture into the cooked pasta shells then place in the tomato mixture, open side facing up. Repeat with all ricotta filling and pasta shells. Place in the oven and bake for 35-40 minutes until the tops start to go dark golden. Serve drizzled with lemon juice and scatter with basil leaves.