Preheat oven 375º F.
Prepare pasta according to package directions; drain. Cut each pasta tube lengthwise and lay flat. Cover with a damp paper towel.
Meanwhile, melt butter in medium saucepan; stir in flour. Continue to stir and cook 1 minute. Add milk; cook, stirring constantly until mixture boils and thickens. Remove from heat; add shredded sharp cheddar cheese. Stir until cheese is melted and sauce is smooth.
In a medium bowl, stir together ricotta cheese, tuna, egg, olives, celery, 1/4 cup Parmesan cheese. parsley, salt and pepper.
In a 9 x 13-inch baking dish spread 1/2 cup cheese sauce. On each pasta piece, drop 2 tablespoons ricotta mixture at one end. Roll and place, seam side down, in single layer in prepared dish.
Spread remaining cheese sauce over pasta, covering pasta completely; sprinkle with remaining Parmesan cheese.
Cover with foil; bake 25 minutes or until hot and bubbly.
Ingredients
Directions
Preheat oven 375º F.
Prepare pasta according to package directions; drain. Cut each pasta tube lengthwise and lay flat. Cover with a damp paper towel.
Meanwhile, melt butter in medium saucepan; stir in flour. Continue to stir and cook 1 minute. Add milk; cook, stirring constantly until mixture boils and thickens. Remove from heat; add shredded sharp cheddar cheese. Stir until cheese is melted and sauce is smooth.
In a medium bowl, stir together ricotta cheese, tuna, egg, olives, celery, 1/4 cup Parmesan cheese. parsley, salt and pepper.
In a 9 x 13-inch baking dish spread 1/2 cup cheese sauce. On each pasta piece, drop 2 tablespoons ricotta mixture at one end. Roll and place, seam side down, in single layer in prepared dish.
Spread remaining cheese sauce over pasta, covering pasta completely; sprinkle with remaining Parmesan cheese.
Cover with foil; bake 25 minutes or until hot and bubbly.