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Preheat oven to 180°C. Lightly grease a 5cm deep, 25x30cm (base) ovenproof baking dish.
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Place peas in a saucepan of boiling water and cook for 2 minutes. Drain and cool slightly.
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In a large bowl, combine tuna, corn, peas, ricotta, cream cheese spring onion and pepper.
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Spread 1 cup of tomato sauce into the dish.
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Spoon 4tbsp of filing into the middle of each cannelloni tube. Place in dish on sauce in a single later. Repeat with remaining tubes and filling.
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Pour remaining sauce over cannelloni and sprinkle with cheddar cheese. Bake for 15 minutes or until cheese has melted and is bubbling.
