Tuna Cannelloni Recipe

Recipe By Slurrp

Tuna cannelloni is a delicious Italian dish made with pasta tubes filled with a flavorful tuna and ricotta cheese mixture. The cannelloni is then baked in a rich tomato sauce and topped with melted cheese. This dish is a perfect combination of creamy and tangy flavors, and it makes for a satisfying and comforting meal.

4.2
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50minstotal
15minsPrep
35minsCook
50m.total
15m.Prep
35m.Cook
Tuna Cannelloni
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ingredients serve

Ingredients for Tuna Cannelloni Recipe

  • 3 Cannelloni Tubes
  • 1/2 can Tuna, Drained
  • 1/4 cup Ricotta Cheese
  • 0.06 cup Grated Parmesan Cheese
  • 1/2 tablespoon Chopped Fresh Parsley
  • 1/4 teaspoon Lemon Zest
  • As required Salt And Pepper To Taste
  • 1/2 cup Tomato Sauce
  • 1/4 cup Grated Mozzarella Cheese
  • as needed Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
395
calories per serving
4 g Fat43 g Protein83 g Carbs11 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    43g
  • Carbs
    83g
  • Fiber
    11g

MacroNutrients

  • Carbs
    83g
  • Protein
    43g
  • Fiber
    11g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    77mg
  • Iron
    5mg
  • Vitamin A
    2410mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    73mg
  • Vitamin B9
    1558mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    147mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    154mg
  • Manganese
    < 1mg
  • Phosphorus
    569mg
  • Selenium
    25mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp