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Easy tuna and tomato cannelloni

Recipe from: 8/17/2000 12:00:00 AM
Ingredients 0
Servings 6




Heat a spoonful of the drained tuna oil in a medium-sized saucepan. Fry the onion and garlic until tender and fragrant and add the red peppers and springs onion. Remove from the heat, mix in the ricotta cheese and season generously. Cook the cannelloni tubes according to the instructions and fill with the tuna filling. Meanwhile preheat the oven to 180 °C and lightly butter a large flat ovenproof dish. Chop the canned tomatoes and bring to the boil with the juice and the remaining ingredients, except the cheese. Simmer for 10 minutes until the sauce has thickened. Stir occasionally. Spoon half the sauce in the bottom of the oven dish and arrange the cannelloni tubes on top. Spoon the remaining sauce over the pasta tubes and sprinkle with the shredded basil leaves and grated Parmesan cheese. Bake for 30 to 35 minutes until done, leave for a few minutes, garnish with extra basil leaves and cheese and serve with bread rolls and a salad.

Read more on: fish/seafood  |  bake

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