Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Italian-style tuna bake
A delicious alternative to a classic tuna pasta bake, serve this tasty Italian-style recipe with a vibrant green salad on the side
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Ready in 1 hour
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Cooking time 40 minutes
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Prep time 20 minutes
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Serves 8
Ingredients
- 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
Method
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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.
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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.
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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.
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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.
