Cannelloni met kaasvulling

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8 pijpjes cannelloni
olijfolie
2 blikjes tonijn in olie
1 fijngesnipperde ui
2 theelepels kappertjes
2 pakjes Boursin
1 blikje gepelde tomaten
200 gr geraspte kaas
zout, peper, chilipoeder

Kook de cannelloni in ruim kokend water met zout en 2 eetlepels olie 2-3
minuten en laat ze op een doek uitlekken.
Meng alle ingrediënten, behalve de tomaten en de kaas, goed door
elkaar.
Vul de cannelloni met dit mengsel en leg ze in een ondiepe ovenschaal.
Prak de tomaten fijn en verdeel ze over de cannelloni.
Bestrooi de cannelloni met de geraspte kaas en bak ze in een op ±
200°C voorverwarmde oven tot ze zacht zijn en de kaas lichtbruin is
gekleurd..