Tuna Ricotta And Spinach Cannelloni Recipe

Cooking Directions

• STEP 1.Preheat the oven to 180°C (350°F).
• STEP 2.In a large bowl, mix together the tuna, ricotta cheese, spinach, garlic, parsley, and lemon zest. Season with salt and pepper.
• STEP 3.Stuff the cannelloni tubes with the tuna mixture and place them in a baking dish.
• STEP 4.Pour the tomato sauce over the cannelloni and sprinkle with grated Parmesan cheese.
• STEP 5.Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cannelloni is cooked through and the cheese is golden and bubbly.
• STEP 6.Serve the Tuna Ricotta and Spinach Cannelloni hot, garnished with fresh basil leaves.

Cooking Tips

• If you can't find cannelloni tubes, you can use lasagna sheets instead. Just roll the filling in the sheets and place them in the baking dish.
• You can make the filling ahead of time and refrigerate it until ready to use.
• Feel free to add other herbs or spices to the filling, such as oregano or chili flakes, to suit your taste.

Storage and Serving

• Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the cannelloni in the oven or microwave until heated through.
• Serve the cannelloni with a side salad or garlic bread for a complete meal.