Recipe

A A A

• 1 cup ricotta cheese
• 7 oz canned tuna, drained
• 1 bunch scallion, finely chopped
• 1 red bell pepper, finely chopped
• 16 -20 quick cooking cannelloni tubes
• 1 3/4 lbs tomatoes with juice, diced
• freshly grated parmesan cheese
• salt & pepper

• 1 Mix together the ricotta, tuna, scallions, red bell pepper, salt, and pepper. Divide the mixture among the cannelloni tubes.
• 2 Put half of the tomatoes in a shallow casserole dish. Lay the cannelloni on top, then cover with remaining tomatoes and juice.
• 3 Cover the dish with aluminum foil and cook in 375 degree oven for 35 minutes or until tender. You can also microwave this on medium for 15 minutes.
• 4 Serve with parmesan cheese.