For the shells:

500 gr. shells

For the filling:

1 onion, melted in the food processor

1 sc. garlic, melted

200 gr. cream cheese

100 gr. tuna paste, Alelma

2 tbsp salt

1 tbsp pepper

1 tbsp tarragon

1 tbsp anise

For the béchamel:

100 gr. butter

100 gr. flour

1 liter of milk

2 tbsp nutmeg

salt, to taste

white pepper, to taste

80 gr. parmesan, piece



For the shells:Place a pot of plenty of water over medium heat and bring to a boil.
Add the shells to the boiling water. Boil for about 8 minutes or about 2-3 minutes less than the pasta package instructions.
Strain the shells, sprinkle with a little olive oil and mix well so they don’t stick. Leave aside to cool.
For the filling:In a deep pan, add the onion and garlic and fry very well.
On a very low heat, add the tuna, the cream cheese and mix very well for 1 to 2 minutes.
Remove from heat and add salt, pepper, tarragon and dill. Mix very well and set aside.
For the béchamel:We heat our milk either in the microwave or in a pot on a very low heat so that it does not bubble.
In a saucepan, again on a low heat, add the butter and let it melt. Add the flour and mix very well with an egg toothpick until the roux (butter-flour) is cooked and remove from the heat.
Add a little milk to the roux, and beat well until the flour is dissolved. Add the rest of the milk and put the pot back on a low heat, stirring constantly with the whisk until our béchamel thickens.
Add the salt and nutmeg and mix well. Remove from the fire.
For the composition:Preheat the oven to 200°C.
With a small spoon, we fill our shells with the tuna paste and cream cheese filling that we have prepared.
We place our shells in a pyrex. We add our béchamel on top and make sure it goes everywhere
Grate our parmesan on top and bake for 20 minutes.
You can find the full recipe at: