Tuna and Cauliflower Cannelloni
Satisfy the whole family with this Matt Sinclair recipe.
- Time:Greater than 30 minutes
- Squeeze out excess water from the thawed spinach and place in a large mixing bowl. Crumble in the ricotta, add the egg, tuna, cauliflower, parmesan and nutmeg and season with salt and pepper. Mix well to combine. Adjust seasoning if required.
- In a medium saucepan, combine the tomatoes, butter and onions and place over a medium heat. Bring to a light boil, reduce heat and simmer for 30 minutes. Remove onion and discard, season sauce to taste.
- Preheat oven to 180°C and lightly grease an ovenproof dish. Spoon some of the sauce to lightly cover the base of the baking dish. Pipe the tuna and ricotta filling into the cannelloni tubes and arrange them snuggly side by side to make 1 layer on the base. Cover cannelloni shells with remaining sauce, sprinkle over mozzarella and extra parmesan. Bake on the middle rack of the oven for 30-40 minutes or until pasta is al dente. Serve with a side of salad.