Tuna, ricotta and spinach cannelloni

Cooking Fish Tuna, ricotta and spinach cannelloni

Boost the protein in traditional spinach and ricotta cannelloni by adding a can of tuna.

Lables: Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180C. Lightly grease a 3L capacity, 20cm x 30cm (base measurement) ovenproof dish.
  2. Place spinach, tuna, ricotta, lemon zest, basil and half the parmesan in a bowl. Season with salt and pepper. Mix until well combined.
  3. Place 1 cup of the pasta sauce on the base of the prepared dish. Halve the lasagne sheets crossways. Place 1/2 a cup of tuna mixture along the centre of each sheet and roll up to enclose filling. Arrange the cannelloni in a single layer in the dish. Top with remaining pasta sauce and sprinkle with mozzarella and remaining parmesan. Bake in the oven for 35 mins or until golden and cooked through. Serve cannelloni with crusty bread and a green salad.

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250g frozen chopped spinach, thawed, excess moisture removed
425g can Coles Brand tuna chunks in springwater, drained
400g fresh ricotta
1 lemon, finely zested
1/2 cup basil leaves, finely chopped
1/2 cup finely grated parmesan cheese
680g jar Paul Newman's own bolognese pasta sauce
4 fresh lasagne sheets
1 cup grated mozzarella
Crusty bread, to serve
Green salad, to serve

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Hard
Serves
4 people
Method
Baking
Category
Fish
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