Tuna Cannelloni

6
Servings
15m
Prep Time
15m
Cook Time
30m
Ready In


"From San Remo pasta company. Post for You Want What!? A Recipe Posting Game 2014/2015."

Original recipe yields 6 servings
OK

Nutritional

  • 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

Step 1

Preheat oven to 180C.

Step 2

Lightly grease a 5cm deep, 25cm x 30cm (base measurement)ovenproof baking dish.

Step 3

Place peas in a saucepan of boiling water and cook for 2 minutes and the drain and cool slightly.

Step 4

In a large bowl, combine tuna, corn, peas, ricotta, cream cheese, spring onion and pepper.

Step 5

Spread 1 cup of tomato sauce into the dish.

Step 6

Spoon 4 tablespoons of filling into the middle of each cannelloni tube and place in prepared dish on the sauce in a single layer.

Step 7

Repeat with remaining tubes and filling.

Step 8

Pour remaining sauce over cannelloni and sprinkle with cheddar cheese.

Step 9

Bake 15 minutes or until cheese has melted and is bubbling.

Tips & Variations


No special items needed.

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