Lj’s Cannelloni with Homemade Ricotta, Tuna & English spinach

Ingredients

425g Can Tuna in Springwater drained
50g Baby Spinach torn into 1/4’s
1/2 Lge Red Onion finely chopped
1/4 Red Capsicum finely chopped
6 Button Mushrooms finely chopped
1 Egg
1/2 Batch of Homemade Ricotta (If you buy the Ricotta around 300g should be enough)
Fresh Lasagne sheets or Cannelloni tubes

Homemade Tomato, Red wine and herbs Pasta Sauce (to cut down your cooking time you can use bottled sauce)

What to do

Heat a frypan and add the Onion, Capsicum and Mushrooms and saute for a few minutes until soft. In a bowl add the Tuna, Spinach and crumbed Ricotta. Add the veg once cooled a little and mix through the egg to help bind it all together. Season with some fresh ground pepper and rock salt. I use lasagne sheets instead of the Cannelloni tubes basically because the fresher the pasta the nicer the dish. Add a few table spoons of the mix to the end of the lasagne sheet and roll it over to make a tube and seal in the mixture. Place into a greased baking dish. Keep making the tubes and place in a row into the baking dish until you have used up all your mixture. Cover the tubes with your favourite pasta sauce and top with grated tasty cheese and a little parmesan. This time we used a tomato based pasta sauce but a creamy sauce is also really yummy!