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TunaAndVegetableCannelloni

Ingredients

• 425g can tuna, drained
• 150g fresh ricotta cheese
• 130g can corn, drained
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 1/3 cup frozen peas, cooked
• 2 tablespoons Grated Parmesan
• 2 spring onions, sliced
• salt and freshly ground black pepper, to taste
• 4 fresh lasagne sheet (30cm x 15cm), cut in half
• 700g bottle pasta sauce

Method

1. COMBINE tuna, ricotta, corn, Philly*, peas, Parmesan, spring onion and salt and pepper in a large bowl.
2. DIVIDE Philly* mixture between the 8 pasta sheets, placing mixture along the end of each pasta sheet. Roll to enclose the filling to form 8 cannelloni. Pour 1 cup of the sauce into the base shallow microwave proof dish then place cannelloni in a single layer on top of the sauce. Pour remaining pasta sauce over cannelloni.
3. COOK uncovered on MEDIUM-HIGH (650W) for 10-12 minutes. Serve with green salad and sprinkle with grated Parmesan.