Tuna, Olive And Roasted Red Pepper Cannelloni - cooking recipe

Ingredients

3 tbsp olive oil
1 None small onion, finely diced
1 None garlic clove, finely diced
450 g courgette, trimmed and finely diced
185 g can tuna, drained
400 g can artichoke hearts, drained and finely chopped
480 g jar roasted red pepper, drained and finely diced
200 g creme fraiche
100 g olive tapenade
250 g cannelloni
400 g cherry tomatoes
125 g mozzarella, sliced
2 tbsp butter
2 tbsp tomato puree
None None Chopped basil, to garnish

Preparation

Heat 1 tbsp of the oil in a saucepan, add the onion, garlic and zucchini, then saute for 2-3 mins over a medium heat, stirring. Season then stir in the tuna, artichoke, peppers, sour cream and tapenade.
Cook the pasta according to package instructions. Fill the pasta with the tuna mixture. Spread any surplus filling in the bottom of a baking dish then arrange the filled pasta on top.
Preheat the oven to 350\u00b0F. Heat the remaining 2 tbsp oil in a frying pan, add the tomatoes and saute for 1-2 mins. Arrange the tomatoes and mozzarella on top of the pasta. Add the butter and tomato puree to the frying pan and saute for 1-2 mins. Pour 3/4 cups water into the pan and bring to a boil. Pour the mixture over the pasta then bake for 30-35 mins. Sprinkle with fresh basil before serving.