Tuna, spinach and ricotta cannelloni
Feeling like some Italian? Put a seafood spin on cannellonis with this tuna, spinach and ricotta cannelloni recipe.
Ingredients:
- 250g of thawed frozen chopped spinach
- 425g can of tuna in spring-water, drained
- 400g of ricotta
- Zest of 1 lemon
- ½ cup basil leaves, finely chopped
- ½ cup of grated parmesan
- 680g jar of bolognese pasta sauce
- 4 sheets of lasagne
- 1 cup of grated mozzarella
Method:
1. Preheat oven to 180°C and grease a three litre 20 by 30cm dish.
2. Combine basil, lemon zest, tuna, ricotta, spinach and half the parmesan in a bowl. Season with salt and pepper and mix together
3. Spread one cup of pasta sauce on the base of the dish and cut the lasagne sheets in half width-ways.
4. Put half a coup of tuna and ricotta combination in the middle of each lasagne sheet. Roll so filling is enclosed.
5. Place the rolls in a single layer in the dish on top of the pasta sauce and spread the remaining sauce on top.
6. Sprinkle with mozzarella and parmesan.
7. Bake for 35 minutes or until cannellonis are golden.
8. Serve with Caesar salad and bread rolls.
Related links:
Salmon en croute with mushroom filling