Chicken Pumpkin And Spinach Cannelloni
It is easy and very tasty. Pork or veal mince can be substituted for chicken mince. Just for fun, why not have a combination of pork,veal and chicken. Whatever you choose,this recipe will get you top votes. You can make it ahead of time and it will freeze for up to 2 months.
Steps
Preheat oven to 200c 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 .
Ingredients
butternut pumpkin, nutmeg, pancetta, ground chicken, frozen spinach, garlic, ricotta cheese, lasagna sheets, parmesan cheese, cheddar cheese, olive oil, onion, passata, white wine, basil leaves, sea salt, black peppercorns