• 24 dry cannelloni tubes
  • 3 x 120g cans John West No Drain Tuna in spring water
  • 3 tbsp Heinz Seriously Good mayonnaise
  • 300 g Quark soft cheese
  • large handful of fresh spinach leaves, chopped
  • 12 pitted kalamata olives, sliced lengthways
  • 600 g passata
  • 190 g red pesto
  • 150 g cheddar, grated


  1. 1

    Preheat oven to 200°C/180°C fan/gas 6 and lightly oil the bottom of a large oven proof dish. In a mixing bowl, combine the tuna, ricotta cheese, mayonnaise, olives and spinach.

  2. 2

    Fill the dry cannelloni tubes with the tuna mixture using a teaspoon, or a piping bag minus the nozzle (you can also use a thick freezer bag with the corner snipped off). Make sure you pack the mixture tightly into the pasta tubes and place them in the oven proof dish in a single layer.

  3. 3

    Mix the passata and red pesto in a large measuring jug and pour over the filled cannelloni. Sprinkle with cheese and cover with aluminium foil.

  4. 4

    Bake for 20 minutes and then remove the foil and bake for a further 20 minutes, or until the top is golden and bubbling. Check the pasta is cooked with a skewer before serving with a crisp green salad and crusty bread.

Nutritional Details

Each serving provides
  • Energy 1432kj 342kcal 17%
  • Fat 15.0g 21%
  • Saturates 5.0g 25%
  • Sugars 3.5g 4%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 599kj/143kcal

Each serving provides

22.4g carbohydrate 1.7g fibre 26.4g protein

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