Serves 8, Prep time 20 minutes, cooking time 40 minutes.

24 dry cannelloni tubes, 3 can of tuna, 3 tbsp Mayonnaise, 300 grams soft cheese, Large handful of spinach leaves, chopped, 12 pitted olives, sliced length ways, 600 grams passata sauce, 190 grams red pesto, 150 grams grated cheddar cheese.


1. Preheat oven to 180°C & lightly oil the bottom of a large oven proof dish.

2. In a mixing bowl combine the Tuna chucks, soft cheese, mayonnaise, sliced olives & chopped spinach.

3. Fill the dry cannelloni tubes with the tuna mixture using a teaspoon, or a piping bag minus the nozzle (you can also use a thick freezer bag with the corner snipped off). Make sure you pack the mixture tightly into the tubes. Place the tubes into the oven proof dish in a single layer.

4. Mix the passata & red pesto in a large measuring jug & pour over the filled cannelloni.

5. Sprinkle with Cheddar cheese, cover with aluminium foil & bake for 20 minutes. Uncover & bake for a further 20 minutes or until the top is golden & bubbling. Check the pasta is cooked with a skewer before serving with a crisp green salad & crusty bread.