Cannelloni with Tuna and Cream Cheese Filling

by Editorial Staff

Summary

Prep Time 25 mins
Cook Time 55 mins
Total Time 1 hr 20 mins
Course Main Course
Cuisine European
Servings (Default: 4)

Ingredients

  • 350 g cannelloni
  • 250 g tuna in oil
  • 15 olives, without stones
  • 400 g tomato (s), sieved
  • 100 g cream cheese, made from sheep`s milk, (Queso de Buros)
  • 1 red pepper (s)
  • 1 onion (s)
  • 3 egg (s), hard-boiled
  • 1 chilli pepper (s)
  • 3 cloves garlic
  • 100 ml cream
  • 100 ml fish stock or vegetable stock
  • 100 g cheese, rated, for ratinatin, to taste
  • salt and pepper
  • Pinch sugar
Cannelloni with Tuna and Cream Cheese Filling
Cannelloni with Tuna and Cream Cheese Filling

Instructions

  1. Cut the bell pepper, the onion, the chilli pepper and the garlic into small cubes and put them in the oil from the tuna in a pan.
  2. Put half of it in a bowl, add the chopped eggs, olives, cream cheese and tuna, mix well and season to taste.
  3. Fill the cannelloni with the mixture and place in a baking dish.
  4. Briefly bring the other half of the onion and pepper mixture with the tomatoes, vegetable stock and cream to the boil. Add a pinch of sugar and season well. Pour over the cannelloni and sprinkle with the grated cheese.
  5. Bake / bake in an oven preheated to 170 ºC for about 35 - 45 minutes.
  6. Tip for filling the cannelloni if you don`t have a piping bag at hand: Put the mixture in a freezer bag, then cut off a corner and use it to fill the pasta rolls.

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