Pasta delight

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Prep time:

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Serves: 4

By kathcake

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Ingredients

  • 1 tbsp tomato puree

  • 500ml milk

  • 100g frozen petits poi

  • 50g margarine, or butter

  • 12 cannelloni tubes

  • 50g plain flour

  • 50g mature cheddar cheese, finely grated

  • 1 pinch sweet paprika, (a big pinch)

  • 2 tbsp Parmesan, grated

  • 1 tin tuna, drained and flaked

Method

  1. Heat the oven to 200C/Gas Mark 6 and grease a shallow oven-proof dish.
  2. Make the filling. Melt the margarine in a saucepan, sprinkle in the flour and stir over low heat for 1-2 minutes until straw-coloured. Remove from the heat and gradually stir in 300ml (1/2 pint) of the milk. Return to the heat and simmer, stirring, until thick and smooth. Remove from the heat.
  3. Spoon half the sauce into a bowl, then fold in the tuna and peas with salt and pepper to taste.
  4. With a small teaspoon, or a forcing bag fitted with a large plain nozzle, fill the cannelloni with the filling mixture, pushing it well into the tubes with your little finger.
  5. Over low heat, gradually stir the remaining milk into the reserved sauce in the pan. Whisk vigorously until smooth, then add the tomato puree, sweet paprika and salt and pepper to taste, then simmer for a few minutes until thickened.
  6. Cover the bottom of the prepared dish with a little of the hot sauce, then arrange the cannelloni on top, separating each one with a little sauce. Cover with the remaining sauce. Mix the cheeses together, then sprinkle over the top.
  7. Bake in the oven for 30-35 minutes until the sauce is bubbling at the edges and the cannelloni are cooked through. Serve hot, straight from the dish.

Additional Information

  • Main Course

  • Fish

  • Pasta

  • Can Freeze

  • italian

  • peas

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