Pumpkin and Chicken Cannelloni
Pumpkin and Chicken Cannelloni
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 700ml bottle Italian tomato pasta sauce
- 1/4 cup basil leaves, shredded
- 450g Lilydale Free Range Chicken Mince
- 1 cup mashed pumpkin, cooled
- 250g ricotta cheese
- 4 slices pancetta, chopped
- 2/3 cup grated parmesan cheese
- 250g packet cannelloni
- 1/2 cup grated mozzarella cheese
- salad leaves, to serve
Instructions
- 1
Heat oil in a non-stick frying pan over medium heat. Add onion. Cook, stirring, for 2 to 3 minutes or until soft. Add garlic and cook for 1 minute. Stir in pasta sauce and bring to the boil. Simmer for 5 minutes or until slightly thickened. Season with salt and pepper. Stir in basil.
7 min - 2
Preheat oven to 180°C. Lightly grease a 5cm deep, 25cm x 30cm (base) ovenproof baking dish.
0 - 3
Place mince, pumpkin, ricotta, pancetta and 1/3 cup parmesan in a bowl. Mix until well combined. Spoon mixture into a piping bag fitted with a 1cm round nozzle. Pipe mixture into cannelloni tubes.
0 - 4
Spoon a third of tomato sauce into dish. Top with cannelloni. Spoon over remaining sauce. Combine mozzarella and remaining 1/3 cup parmesan. Sprinkle over top. Bake for 40 to 45 minutes or until top is golden and pasta tender. Serve with salad leaves.
45 min