April 11, 2015
"From San Remo pasta company. Post for You Want What!? A Recipe Posting Game 2014/2015."
- Serving Size: 1 (311.9 g)
- Calories 514
- Total Fat - 17.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 37.8 mg
- Sodium - 1308.1 mg
- Total Carbohydrate - 58.2 g
- Dietary Fiber - 8.7 g
- Sugars - 6.2 g
- Protein - 32.2 g
- Calcium - 497.9 mg
- Iron - 3.2 mg
- Vitamin C - 12.4 mg
- Thiamin - 0.2 mg
Preheat oven to 180C.
Lightly grease a 5cm deep, 25cm x 30cm (base measurement)ovenproof baking dish.
Place peas in a saucepan of boiling water and cook for 2 minutes and the drain and cool slightly.
In a large bowl, combine tuna, corn, peas, ricotta, cream cheese, spring onion and pepper.
Spread 1 cup of tomato sauce into the dish.
Spoon 4 tablespoons of filling into the middle of each cannelloni tube and place in prepared dish on the sauce in a single layer.
Repeat with remaining tubes and filling.
Pour remaining sauce over cannelloni and sprinkle with cheddar cheese.
Bake 15 minutes or until cheese has melted and is bubbling.
Tips & Variations
No special items needed.