Tuna, ricotta and spinach cannelloni

Tuna, ricotta and spinach cannelloni

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  • 0:20 Prep
  • 0:35 Cook
  • 4 Servings
  • Advanced

Boost the protein in traditional spinach and ricotta cannelloni by adding a can of tuna.

Featured in
Winter recipes, Pasta recipes


  • 250g frozen chopped spinach, thawed, excess moisture removed
  • 425g can Coles Brand tuna chunks in springwater, drained
  • 400g fresh ricotta
  • 1 lemon, finely zested
  • 1/2 cup (40g) basil leaves, finely chopped
  • 1/2 cup finely grated parmesan cheese
  • 680g jar Paul Newman's own bolognese pasta sauce
  • 4 fresh lasagne sheets
  • 1 cup (100g) grated mozzarella
  • Crusty bread, to serve
  • Green salad, to serve


  • 3L capacity, 20cm x 30cm (base measurement) ovenproof dish.


  • Step 1
    Preheat oven to 180C. Lightly grease a 3L capacity, 20cm x 30cm (base measurement) ovenproof dish.
  • Step 2
    Place spinach, tuna, ricotta, lemon zest, basil and half the parmesan in a bowl. Season with salt and pepper. Mix until well combined.
  • Step 3
    Place 1 cup of the pasta sauce on the base of the prepared dish. Halve the lasagne sheets crossways. Place 1/2 a cup of tuna mixture along the centre of each sheet and roll up to enclose filling. Arrange the cannelloni in a single layer in the dish. Top with remaining pasta sauce and sprinkle with mozzarella and remaining parmesan. Bake in the oven for 35 mins or until golden and cooked through. Serve cannelloni with crusty bread and a green salad.

  • Author: (N/A)
  • Image credit: (N/A)
  • Publication: Coles

Source: taste.com.au


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