Chicken & Ricotta Canneloni

thanks for this one Jackie :)

Chicken and Ricotta Cannelloni that I made last night:

serves 4

1 tbs olive oil
1 sml onion, finely chopped
2 garlic gloves, crushed
400g chicken mince
30 low-fat ricotta
good pinch nutmeg
4 fresh lasagne sheets
700g bottle italian tomato sauce
1/2 cup low fat grated cheese

preheat oven to 180C. Heat olive oil in non-stick frypan over medium heat. Add onion and garlic, cooking for 2 min until soft. Add chicken mince. Cook until it changes colour, breaking lumps with a wooden spoon. Transfer to bowl and allow to cool. Add ricotta and nutmeg, season with salt and pepper. Mix well.

Cut each lasagne sheet in half crossways, forming two small rectangles. Place 1/3 cup of chicken mixture on one long side of pasta, about 2cm from edge. Roll up.

Spread half tomato sauce evenly over the base of 1 large baking dish. Arrange cannelloni in dish. Spoon over remaining sauce and sprinkle with cheese.

Bake for 35 minutes until pasta is cooked. Serve with salad leaves

Variations: for vegetarians replace chicken with 500g steamed spinach.

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