Chickenpumpkin And Spinach Cannelloni Recipes

CHICKEN,PUMPKIN AND SPINACH CANNELLONI

Steps:

• Preheat oven to 200°C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
• Cut the lasagna sheets into half.
• Place 3 tablespoons of filling at one end of the lasagna square.
• Roll up the lasagna square to enclose the filling.
• In a heavy based frypan add olive oil.
• Add garlic and onion and cook on medium heat until soft and golden.
• Add tomato passata and white wine and bring to the boil.
• Cook on high heat for 5 minutes or until sauce thickens.
• Remove from heat and add basil and season to taste.
• Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
• Arrange the cannelloni tubes over the top of the sauce in a single layer.
• Spoon the remaining sauce over the cannelloni.
• Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
• Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.