Baked Shells With Tuna And Feta

• 8 oz large shell pasta
• 1 tbsp oil
• 1 None red onion, finely chopped
• 1 clove garlic, crushed
• 1 cup tomato sauce
• 14 oz canned tuna in oil, drained, flaked, reserving oil
• 1 1/2 cups sun-dried tomatoes
• 2 tbsp chopped parsley
• 1 tbsp baby capers, rinsed
• 1 1/4 cups feta, crumbled
• 4 None slices bread, crusts removed, torn into small pieces
• None None salad, to serve

1. Preheat oven 400u0b0F. Place 4 ovenproof bowls or ramekins on an oven tray.
2. Cook pasta in a large saucepan of boiling salted water following packet instructions. Drain well.
3. Heat oil in a medium frying pan on high. Saute onion and garlic for 3-4 minutes, until tender. Add tomato sauce, tuna, sun-dried tomatoes, parsley and capers, stirring until combined. Season to taste.
4. In a large bowl, combine pasta and onion mixture. Stir through half the feta. Season to taste. Divide mixture evenly among bowls. Top with remaining feta.
5. In a small bowl, combine bread pieces and reserved tuna oil. Mix well. Sprinkle on top of the feta. Bake for 15-20 minutes, until golden. Serve with salad.

shell pasta, oil, red onion, clove garlic, tomato sauce, oil, tomatoes, parsley, baby capers, feta, bread, salad

Taken from recipes-plus.com/api/v2.0/recipes/28618 (may not work)