Italian Dinner Italian Lunch Italian Pasta Recipes

The Best Cannelloni Stuffed with Tuna and Cheese

tuna stuffed cannelloni

This recipe has the result of the best cannelloni stuffed with tuna and cheese. Delicious and easy to make!



  • 1 lb. cannelloni pasta
  • 3 6-oz cans of Italian tuna – packed in olive oil, drained
  • oil reserve from the tuna in can
  • tomato sauce
  • 2-3 tbsp. flavored breadcrumbs – for topping.
  • 3 lbs. ricotta – whole milk, drained
  • ½ cup grated cheese – your favorite for topping
  • ½ lb. fresh mozzarella – shredded
  • 2-3 cups freshly grated cheese – your favorite
  • 3 egg yolks
  • 6 or 7 large fresh basil leaves – torn into little pieces


  1. Cook the cannelloni in salted boiling water until very al dente. If the it is too cooked, it will be difficult to fill and will fall apart during baking.
  2. Scoop cannelloni into cold water to stop the cooking process. Drain then spread out on a kitchen towel.
  3. Make your favorite quick tomato sauce or use one that can be bought from stores. Add a little of the reserved tuna oil for flavor.
  4. For the filling, combine the ricotta, tuna, grated cheese, shredded mozzarella, basil and egg yolks in a bowl and mix well. You can also do this in your food processor.
  5. Spoon the filling into a pastry bag (or you can fill a plastic bag and snip off one corner). Carefully fill each shell with the mixture.
  6. Place the filled shells in a large baking dish, spread out over a thin layer of sauce. Spoon the remaining sauce over the shells and top with grated cheese and a few tablespoons of flavored breadcrumbs. If desired, also top with a little extra shredded mozzarella.
  7. Bake at 350o for 35-44 minutes, or just until you know the filling is heated through.

Note:  Do not layer the filled shells or the weight will squeeze the filling out. If necessary, use two baking pans.

Buon Mangiata!


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