Everyday Meals

Tuna & Ricotta Cannelloni


Cannelloni made with fresh lasagne sheets is easy to do and gives a more authentic style recipe.

Prep time:15 mins

Cook time:40 mins

Serves: 4


  • 425g can John West Light Tuna in Brine, drained
  • 350g fresh ricotta
  • 1 egg, beaten
  • 1 teaspoon grated lemon zest
  • 2 tablespoons chopped parsley
  • 4 sheets fresh lasagne sheets cut in half
  • 500g jar Leggo’s Napoletana Pasta Sauce
  • 1 cup grated tasty cheese


Step 1

Combine John West Tuna with ricotta, egg, lemon zest and parsley in a large bowl. Season to taste.

Step 2

Spoon filling evenly onto the long edge of each halved lasagne sheet. Roll up to form cannelloni and place into a greased ovenproof dish. Heat contents of Leggo’s Pasta Sauce with ½ cup water until boiling and pour over cannelloni.

Step 3

Sprinkle with grated cheese and bake in a preheated oven at 200°C for 35 minutes or until tender.

Tasty Tip!

Serve garnished with fresh parsley.

Tuna  Ricotta Cannelloni
Average user rating:
  • 4

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