• 1 Lb Cannelloni
  • ½ cup Grated Cheese – your favorite for topping
  • 2-3 Tbs flavored breadcrumbs – for topping.
  • 3 Lbs ricotta – whole milk, drained
  • 3 6-oz cans of tuna packed in olive oil, drained
  • reserve the oil
  • 3 egg yolks
  • ½ Lb fresh mozzarella – shredded
  • 2-3 cups freshly grated cheese – your favorite
  • 6 or 7 large fresh basil leaves – torn into little pieces

Cook the pasta in salted boiling water until very al dente.. If too cooked the will be difficult to fill and will fall apart during baking.
Scoop into cold water to stop cooking process. Drain , spread out on a kitchen towel.

Make your favorite quick tomato sauce or use store bought. Add a little of the reserved tuna oil for flavor.

Combine the ricotta, tuna, grated cheese, shredded mozzarella, basil and egg yolks in a bowl and mix well. You can also do this in your food processor.
Spoon the filling into a pastry bag (or you can fill a plastic bag and snip off one corner). Carefully fill each shell with the mixture. Place the filled shells in a large baking dish, spread out over a thin layer of sauce. Spoon remaining sauce over the shells and top with grated cheese and a few tablespoons of flavored bread crumbs.. If desired, also top with a little extra shredded mozzarella. Bake at 350 for 35-44 minutes, or just until you know the filling is heated through.

NOTE: Do not layer the filled shells or the weight will squeeze the filling out. If necessary use two baking pans.