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Tuna, ricotta and spinach cannelloni
Tuna, ricotta and spinach cannelloni
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate spinach and ricotta cannelloni with protein-packed tuna.
Ingredients:
  • 250g frozen chopped spinach, thawed, excess moisture removed
  • 425g can Brand tuna chunks in springwater, drained
  • 400g fresh ricotta
  • 1 lemon, finely zested
  • 40g basil
  • 125.00 ml finely grated parmesan cheese
  • 680g jar bolognese pasta sauce
  • 4 fresh lasagne sheets
  • 100g mozzarella
  • Crusty bread, to serve
  • Green salad, to serve
Instructions:
  • Preheat your oven to 180C and lightly grease a 3L, 20cm x 30cm ovenproof dish.
  • Combine the spinach, tuna, ricotta, lemon zest, basil, and half of the parmesan in a bowl. Season with salt and pepper to taste and mix until fully combined.
  • Spread a layer of 1 cup of pasta sauce in the dish. Cut the lasagne sheets in half. Fill each half with 1/2 a cup of tuna mixture down the center, then roll up. Arrange the cannelloni in a single layer in the dish. Cover with the remaining pasta sauce, sprinkle with mozzarella and the rest of the parmesan. Bake at 375°F for 35 minutes until golden. Serve with crusty bread and a green salad.

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