Canne-loony

This is rather more fiddly than a lot of my midweek suppers, I'll grant you, but cannelloni al forno is lovely and I'm so won over to using these supermarket packets of 'fresh' lasagne sheets; it really is tiresome making one's own pasta whenever one wants to make cannelloni and the dried tubes you sometimes see for sale are, nine times out of ten, irreparably damaged by the time you get them home from the shop.  It's also, actually, quite nice sometimes to feel that you are doing a bit of 'real' cooking in the middle of the boring, workaday week; it seems to bring that expansive, weekend feeling even to a drizzly Tuesday evening.

Cannelloni al Forno with Tuna

1 onion, diced
2 sticks celery, diced
400g can tuna, drained
300g spinach, wilted and chopped
pack of 10 'fresh' lasagne sheets
500g carton passata
100g mozzarella, grated
 50g parmesan, grated

Heat some oil in a frying pan and soften the onion and celery together.  Stir in the tuna and the spinach and heat through.  Remove from the heat.  Put spoonfuls of the mixture onto each of the lasagne sheets and roll up from the longer side, making a 'tube', filled with the tuna mixture.  Place these 'tubes', in turn, in an ovenproof dish then, when all 10 are done, pour over the passata and scatter over the cheeses.  Bake for about half an hour in a 180°c oven.  Let it cool in the dish a littlew before you serve it, otherwise you'll be faced with tuna alla napalm!  Enjoy with salad, you could even add some garlic bread if you want a little more kitchen pootling to do...

Cath xx