Chicken cannelloni with pumpkin, spinach and ricotta
Chicken cannelloni with pumpkin, spinach and ricotta
Ingredients
- 400g pumpkin
- 1 tbsp olive oil
- 250g packet frozen spinach, thawed
- 75g pancetta, finely chopped
- 500g chicken mince
- 200g ricotta
- Salt and pepper
- 500g pasta dough, rolled into sheets
- 700g btl Mutti Tomato Passata
- 1/4 cup fresh basil leaves
- 1/2 cup grated reduced fat tasty cheese
- 1/2 cup finely grated parmesan
Instructions
- 1
Preheat oven to 180C.
- 2
Peel and cut the pumpkin into a 2cm dice. Toss with the oil on a baking tray. Bake for 20-25 minutes until tender. Cool then mash.
25 min - 3
Squeeze out the excess liquid from the spinach.
- 4
Combine the chicken, mashed pumpkin, spinach, pancetta and ricotta in a large bowl; mix well and season with salt and pepper.
- 5
Cut pasta sheets into 10cm pieces. You should end up with approximately 16 rectangles of pasta plus some trimmings. Divide the chicken mixture amongst the pasta rectangles, spooning it along one of the longer edges. Roll the pasta to enclose the filling.
- 6
Tear or chop the basil and mix into the passata. Cover the base of 2 baking dishes measuring 25x35cm with a thin layer of passata. Arrange the cannelloni in a single layer in the baking dishes. Cover the cannelloni with the remaining passata, spoon it over so that each one is completely coated in the sauce. Sprinkle the combined cheeses over the top.
- 7
Bake for 25-30 minutes until cheese is melted and golden.
30 min