Recipes

CENTURY TUNA CANNELLONI

	1 box		cannelloni 
	1 ½ tablespoons	olive oil
	½ cup		chopped onion
	1 cups		spinach, blanched and chopped
	2 – 184 grams	Century Tuna Chunks 
			   in Water, drained
	2 tablespoons	white wine
	½ cup		cottage cheese
	1 teaspoon	salt
	¼ teaspoon	pepper

	¼ cup		butter
	¼ cup		all purpose flour
	3 cups		Angel Evaporated Filled Milk
	½ cup		grated quickmelt cheese
	½ teaspoon	salt
	¼ teaspoon	white pepper
	3 cups		Traditional Spaghetti Sauce	
			parsley, chopped for garnishing

Sauté in olive oil, onions, and spinach for 2 minutes. Add tuna and white wine. Remove from heat. Add cottage cheese, salt and pepper. Set aside.

For bechamel sauce, melt butter in a saucepan. Stir in flour until foamy. Pour milk gradually. Continue stirring until thick. Lastly, add cheese, salt and pepper.

To assemble: Fill cannelloni with tuna filling. Place in a baking dish. Top with spaghetti sauce, then bechamel sauce. Sprinkle with parsley. Cover with foil. Bake in a pre-heated oven at 350ºF for 30 minutes. Serve hot.

Makes 10-12 servings.