Tuna and Vegetable Cannelloni

• 425g can tuna, drained
• 150g fresh ricotta cheese
• 130g can corn, drained
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 1/3 cup frozen peas, cooked
• 2 tablespoons KRAFT* Grated Parmesan
• 2 spring onions, sliced
• salt and freshly ground black pepper, to taste
• 4 fresh lasagne sheet (30cm x 15cm), cut in half
• 700g bottle pasta sauce
• green salad, to serve
• grated Parmesan cheese, to serve

1. Combine tuna, ricotta, corn, Philly*, peas, Parmesan, spring onion and salt and pepper in a large bowl.
2. Divide Philly* mixture between the 8 pasta sheets, placing mixture along the end of each pasta sheet.
3. Roll to enclose the filling to form 8 cannelloni.
4. Pour 1 cup of the sauce into the base shallow microwave proof dish then place cannelloni in a single layer on top of the sauce.
5. Pour remaining pasta sauce over cannelloni.
6. Cook uncovered on MEDIUM-HIGH (650W) for 10-12 minutes.
7. Serve with green salad and sprinkle with grated Parmesan.

tuna, ricotta cheese, corn, philadelphia, frozen peas, spring onions, salt, pasta sauce, green salad, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tuna-vegetable-cannelloni-104427.aspx (may not work)