Chicken,pumpkin And Spinach Cannelloni

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 500 g butternut pumpkin, cooked and mashed.
• 1 pinch nutmeg
• 75 g pancetta, roughly chopped
• 500 g ground chicken
• 250 g frozen spinach, thawed and squeezed dry.
• 2 cloves garlic, crushed.
• 200 g ricotta cheese
• 375 g of fresh lasagna sheets
• 1/2 cup finely grated parmesan cheese
• 1/4 cup of grated cheddar cheese
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 onion, finely chopped
• 680 g of tomato passata (puree)
• 1/2 cup wine (not sweet)
• 3 tablespoons shredded basil leaves
• sea salt
• cracked black peppercorns

Recipe

• 1 preheat oven to 200°c put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
• 2 cut the lasagna sheets into half.
• 3 place 3 tablespoons of filling at one end of the lasagna square.
• 4 roll up the lasagna square to enclose the filling.
• 5 in a heavy based frypan add olive oil.
• 6 add garlic and onion and cook on medium heat until soft and golden.
• 7 add tomato passata and wine and bring to the boil.
• 8 cook on high heat for 5 minutes or until sauce thickens.
• 9 remove from heat and add basil and season to taste.
• 10 spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
• 11 arrange the cannelloni tubes over the top of the sauce in a single layer.
• 12 spoon the remaining sauce over the cannelloni.
• 13 sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
• 14 serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and dijon mustard dressing.