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Oceana Lumaconi

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A low-fat but utterly moreish mixed seafood pasta bake.

Preparation Time: 30 minutes

Cooking Time: 1 hour 5 minutes

A low-fat but utterly moreish mixed seafood pasta bake.

Preparation Time: 30 minutes

Cooking Time: 1 hour 5 minutes

Ingredients

Serves: 4

Metric Cups

For the Lumaconi

  • 250 grams lumaconi rigati (giant pasta shells)
  • 1 tablespoon olive oil
  • 3 shallots (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 large courgette (diced)
  • 200 millilitres dry white wine
  • ½ lemon (juice of)
  • ½ red pepper (deseeded and diced)
  • ½ yellow pepper (deseeded and diced)
  • 500 grams mixed seafood (prepared, such as scallops, prawns, squid and mussels)
  • 2 teaspoons thyme (chopped)
  • 2 tablespoons fresh flatleaf parsley (chopped)
  • 25 grams cheese (low-fat hard cheese, grated)
  • 25 grams mozzarella (reduced-fat, coarsely grated)
  • 2 teaspoons parmesan cheese (freshly grated)
  • black pepper (freshly ground)

For the Tomato Sauce

  • 1 tablespoon extra virgin olive oil
  • 2 shallots (finely chopped)
  • 2 cloves garlic
  • 8 plum tomatoes
  • 400 grams chopped tomatoes (canned)
  • 1 pinch of black pepper (freshly ground)

To Serve

  • lemon (wedges)
  • rocket

For the Lumaconi

  • 8⅚ ounces lumaconi rigati (giant pasta shells)
  • 1 tablespoon olive oil
  • 3 shallots (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 1 large zucchini (diced)
  • 7 fluid ounce dry white wine
  • ½ lemon (juice of)
  • ½ red bell pepper (deseeded and diced)
  • ½ yellow bell pepper (deseeded and diced)
  • 17⅔ ounces mixed seafood (prepared, such as scallops, prawns, squid and mussels)
  • 2 teaspoons thyme (chopped)
  • 2 tablespoons fresh italian parsley (chopped)
  • ⅞ ounce cheese (low-fat hard cheese, grated)
  • ⅞ ounce mozzarella (reduced-fat, coarsely grated)
  • 2 teaspoons parmesan cheese (freshly grated)
  • black pepper (freshly ground)

For the Tomato Sauce

  • 1 tablespoon extra virgin olive oil
  • 2 shallots (finely chopped)
  • 2 cloves garlic
  • 8 plum tomatoes
  • 14⅛ ounces diced tomatoes (canned)
  • 1 pinch of black pepper (freshly ground)

To Serve

  • lemon (wedges)
  • arugula

Method

Oceana Lumaconi is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Preheat the oven to 180°C/gas 4. Bring a large saucepan of salted water to the boil.
  • Next make the tomato sauce. Heat the oil in a saucepan over medium heat. Add the shallots and garlic, and gently fry for a few minutes until soft but not coloured. Increase the heat to medium-high and add the chopped tomatoes. Cook until beginning to soften, then add the canned tomatoes. Cook for a minute or two, then season with a good pinch of sugar. Remove from the heat and set aside.
  • Add the lumaconi to the boiling water. Cook for 5 minutes, then drain and set aside.
  • Heat the oil in a frying pan over medium heat. Fry the shallots and garlic until soft but not coloured. Add the diced courgette and cook until it begins to colour and soften slightly. Reduce the heat a little and stir in the wine and lemon juice. When the liquid has almost evaporated, stir in the peppers, then add the seafood, thyme, parsley and black pepper to taste. Cook for a further minute.
  • Place the lumaconi in a lasagne dish, hollow side facing upwards. Pour the seafood mixture over the lumaconi, distributing it evenly. Add the tomato sauce, spreading it evenly to cover the entire dish. Sprinkle with the grated cheeses, finishing with the Parmesan.
  • Place on a low shelf in the oven and bake for 35-40 minutes until golden brown.
  • Serve with rocket salad and lemon wedges.
  • Cooks Notes: Include some white fish with the seafood if you like.

  • Preheat the oven to 180°C/gas 4. Bring a large saucepan of salted water to the boil.
  • Next make the tomato sauce. Heat the oil in a saucepan over medium heat. Add the shallots and garlic, and gently fry for a few minutes until soft but not coloured. Increase the heat to medium-high and add the diced tomatoes. Cook until beginning to soften, then add the canned tomatoes. Cook for a minute or two, then season with a good pinch of sugar. Remove from the heat and set aside.
  • Add the lumaconi to the boiling water. Cook for 5 minutes, then drain and set aside.
  • Heat the oil in a frying pan over medium heat. Fry the shallots and garlic until soft but not coloured. Add the diced zucchini and cook until it begins to colour and soften slightly. Reduce the heat a little and stir in the wine and lemon juice. When the liquid has almost evaporated, stir in the peppers, then add the seafood, thyme, parsley and black pepper to taste. Cook for a further minute.
  • Place the lumaconi in a lasagne dish, hollow side facing upwards. Pour the seafood mixture over the lumaconi, distributing it evenly. Add the tomato sauce, spreading it evenly to cover the entire dish. Sprinkle with the grated cheeses, finishing with the Parmesan.
  • Place on a low shelf in the oven and bake for 35-40 minutes until golden brown.
  • Serve with arugula salad and lemon wedges.
  • Cooks Notes: Include some white fish with the seafood if you like.

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