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  • 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


  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.
Page last modified by brett on March 15, 2012, at 10:56 PM