Tuna, Olive And Roasted Red Pepper Cannelloni

• 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

1. 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.
2. 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.
3. Preheat the oven to 350u0b0F. 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.

olive oil, onion, garlic, courgette, tuna, red pepper, crueme fraueeche, olive tapenade, cannelloni, cherry tomatoes, mozzarella, butter, tomato, basil

Taken from recipes-plus.com/api/v2.0/recipes/18382 (may not work)