Posted by: Rachael | July 5, 2010

Cannelloni from the Sea

I made this once in my days before being convicted about eating unsustainably-farmed-seafood. Now we won’t buy tinned fish, but if we catch our own, I’d happily use that in place of the called-for tinned stuff.
Alternatively, a mixture of peppers, eggplant and zucchini might work well at the end of summer, or mashed pumpkin later in the year.

Lightly grease a 23cm pan.

1x425g can tuna, drained
1t dried oregano
1/2 C cream cheese
1/2 C fresh parmesan cheese, grated
2T fresh parsley, chopped
   Combine all ingredients in a bowl, mix well.

16 instant cannelloni tubes (actually we now make our own pasta, and I can’t see why we couldn’t make these – other than them being fiddly – but surely less so than macaroni;-) )
   Fill with filling.
   Place in a single layer in prepared pan.

1x425g tin tomatoes
1/4 C tomato paste
1t dried oregano leaves
1t sugar (optional)
   Blend until smooth.
   Spoon over cannelloni.

1/2 C tasty cheese, grated
   Sprinkle over.
   Cook uncovered at 180ºC for 40 minutes, or until pasta is tender.

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