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#WFD – Creamy Tuna Cannelloni with Mozzarella
Lay the mozzarella slices over, sprinkle with thyme leaves and bake at 180°C for 40 minutes until cooked.
POLOKWANE – Cannelloni are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine.
Popular stuffings include spinach and ricotta or minced beef. The pasta is then typically typically covered with tomato sauce and Béchamel to cover the top.
Ingredients
- 250ml cream cheese, softened
- 2 tins tuna in water, drained
- 1 bunch spring onion, chopped
- 1 red pepper, finely chopped
- 20ml basil pesto
- 5ml Robertsons Spice for Fish
- Robertsons Freshly Ground Black Pepper (to taste)
- 500g cannelloni tubes
- 2 410g tins tomato and onions mix
- 2 x KNORR Three Cheese Pasta Sauce
- 500ml milk
- 8 thick slices mozzarella cheese
- 15ml fresh thyme leaves
Method
- Preheat oven to 180°C.
- Mix together cream cheese, tuna, spring onions, red pepper, basil pesto, Robertsons Spice for Fish and Black pepper.
- Spoon the mixture evenly among the cannelloni tubes.
- Pour 1 can tomato and onion mix in a shallow dish and lay the cannelloni on top, then cover with other tin of tomato and onion mix.
- Prepare KNORR Three Cheese Pasta Sauce by mixing it together with boiling milk.
- Stir with a fork until it thickens, and pour over the cannelloni.
- Lay the mozzarella slices over and sprinkle with thyme leaves.
- Bake at 180°C for 40 minutes until cooked.
This dish was provided by What’s for Dinner.
