Chicken and ricotta cannelloni

 

A scrumptious dinner that is easy and very tasty.

Ingredients

• 1 tbs olive oil
• 1 onion finely chopped
• 2 tsp garlic crushed
• 400g Lilydale* Free Range Chicken Mince
• 250g ricotta
• 1/2 tsp nutmeg
• 4 fresh lasagne sheets
• 700g pasta sauce
• 1 cup cheese grated
• 1 pinch salt and pepper to taste

Method

1. Preheat oven to 180C.
2. Heat oil in a frying pan and cook onion and garlic until soft.
3. Add chicken mince and cook until it has whitened.
4. Remove the mince from the pan and allow to cool.
5. When cooled add ricotta, nutmeg and salt and pepper to taste. Mix well.
6. Cut each lasagne sheet in half and place chicken down the middle of each sheet.
7. Roll up and place join on the bottom.
8. Spread half the tomato sauce in the bottom of a large baking dish.
9. Arrange rolled cannelloni over sauce.
10. Pour remaining tomato sauce over the cannelloni and sprinkle with cheese.
11. Bake for 35 minutes.

NOTES

• Serve with a salad and garlic bread.

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