Tuna Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.Cook the cannelloni tubes according to the package instructions until al dente.
• STEP 3.In a mixing bowl, combine the drained tuna, ricotta cheese, grated Parmesan, chopped parsley, lemon zest, salt, and pepper.
• STEP 4.Using a piping bag or a spoon, fill each cannelloni tube with the tuna and ricotta mixture.
• STEP 5.Spread a thin layer of tomato sauce on the bottom of a baking dish.
• STEP 6.Arrange the filled cannelloni tubes in a single layer on top of the sauce.
• STEP 7.Pour the remaining tomato sauce over the cannelloni, making sure they are fully covered.
• STEP 8.Sprinkle grated mozzarella cheese on top.
• STEP 9.Cover the baking dish with aluminum foil and bake for 25 minutes.
• STEP 10.Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
• STEP 11.Let the cannelloni cool for a few minutes before serving.
• STEP 12.Garnish with fresh parsley and serve hot.

Cooking Tips

• Make sure to cook the cannelloni tubes until al dente, as they will continue to cook in the oven.
• You can use a piping bag or a spoon to fill the cannelloni tubes with the tuna and ricotta mixture.
• If you prefer a spicier flavor, you can add some red pepper flakes to the tuna and ricotta mixture.
• You can make the tomato sauce from scratch or use a store-bought one for convenience.
• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the cannelloni in a baking dish, cover with foil, and bake at 350°F (175°C) for about 20 minutes, or until heated through.
• Serve the tuna cannelloni hot, garnished with fresh parsley for added freshness and flavor.