We're moving! Yes, after almost 2 years of living right across from work and loving the commute, we're finally sick of our HOT and LOUD apartment in the financial district. It's always unbearably hot (even the water!) so we always have to keep the windows open meaning that we hear ALL the street noises ALL night long! Does it sound like I'm complaining here? ANYWAY, so we're moving to SOMA into a REALLY nice apartment complex with an extra bedroom AND an extra bathroom. WOOHOO! I'm so excited and cannot WAIT until Aug 1! Of course, I'm NOT looking forward to packing but hey, you gotta do what you gotta do! It'll be perfect though. *sigh
So yes, back to the dish. It's my version of a Clean-Out the Pantry Meal using some canned tuna and left-over Cannelloni rolls. SO simple and SO yummy! It's kinda like Tuna Lasagna Rolls with the Ricotta Cheese but BETTER and less messy!
1/2 medium onion, chopped
2 Tbsp butter
2 cans (6 oz each) tuna, drained and flaked
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1/2 tsp garlic salt
1/2 tsp dried oregano
1/4 tsp pepper
9 Cannelloni rolls, cooked al dente and drained
1 c (8 oz) Ricotta Cheese
1/2 c mozzarella cheese
1/4 c grated Parmesan cheese
1. Preheat oven to 350°F. In a large saucepan, sauté onion in butter until tender. Stir together the tuna, soup, milk, garlic salt, oregano, pepper and Ricotta until combined.
2. Stuff noodles with tuna mixture and place them in a greased baking pan. Top with soup and sprinkle with mozzarealla and parmesan cheese.
3. Bake, uncovered, for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.