Start by adding water to a large pot and placing it over medium heat. Add enough water so that the
Cannelloni Pasta Sheets (20)
have room to float once added. Season with salt. Cook according to package directions.
Once cooked, remove the sheets, drain and splash some cold water to stop the cooking process. Carefully place them over a large cloth sheet to dry them.
In a large bowl add the
Chunky Tuna in Olive Oil (1 cup)
, grate the
Tomato Sauce (to taste)
. You want the mixture to be wet but still hold its shape, so start with less, mix, then add more if needed. Mix thoroughly.
Add some of the filling to each sheet of pasta and roll them up. As you roll them, place them on an oven-safe plate or dish with the seams face down to avoid them unwrapping.
Cheese (6 slices)
on top of the cannelloni, pour
Bechamel Sauce (to taste)
over the top and cover with a good amount of
Shredded Cheese (to taste)
Turn on the broil setting on your oven and once heated, place the cannelloni until the cheese melts and is golden brown.
Remove and serve immediately.