Chili Tuna & Ricotta Cannelloni

1 Hour, 15 Mins

Serves 6

Chili Tuna & Ricotta Cannelloni

Wrap Latina™ Fresh Lasagne Sheets around tuna and ricotta, then top with chili flakes and tomato passata to create this tasty cannelloni recipe to serve 6.


425g can tuna in olive oil, drained
500g fresh ricotta
¹⁄₂ cup grated parmesan cheese
2 eggs
375g packet Latina™ Fresh Lasagne Sheets
700g tomato passata
2 tablespoons olive oil
1 teaspoon dried chili flakes (to taste)
3⁄4 cup grated mozzarella cheese


  1. Preheat oven 180°C (160°C fan forced). Lightly grease a 3L capacity ovenproof dish.
  2. Place tuna, ricotta, parmesan cheese and eggs in a medium bowl and mix with a wooden spoon until well combined.
  3. Cut lasagne sheets into 3 equal pieces. Divide filling between sheets, approximately ¼ cup of filling in each. Roll into cannelloni and place into the dish, seam side down.
  4. Heat oil in a medium saucepan, add chili flakes and allow to infuse over a gentle heat for 20 seconds. Add passata, season with salt & pepper and bring to the boil. Remove from heat, pour over cannelloni and cover tightly with foil.
  5. Bake for 45 minutes, remove foil sprinkle over cheese and bake a further 10 minutes. Serve with a green salad.