Chicken And Pumpkin Cannelloni
Ingredients
- 1 tbs olive oil
- 1 brown onion (finely chopped)
- 2 garlic cloves (crushed)
- 700ml bottle Italian tomato pasta sauce
- ¼ cup basil leaves (shredded)
- 450g lean chicken mince
- 1 cup pumpkin (mashed and cooled)
- 250g ricotta cheese
- ¾ cup grated parmesan cheese
- ½ cup grated mozzarella cheese
- 250g packet dried cannelloni tubes
Instructions
Preheat oven to 180°C (or 160°C for a fan forced oven).
If pumpkin is not already cooked ready, start it now.
Lightly grease a 5cm deep, 30cm x 25cm baking dish.
Heat oil in a frying pan over medium heat and add the onion.
Cook, stirring for 2-3 minutes or until the onion is soft.
Add the crushed garlic and cook for one minute.
Stir in the pasta sauce and bring to the boil. Simmer for 5 minutes or until slightly thickened.
Season with salt and pepper. Stir in the basil.
Place the chicken mince, pumpkin, ricotta and ¼ cup of parmesan cheese into a bowl. Mix until well combined.
Spoon the mixture into a piping bag fitted with a 1cm round nozzle. Pipe the mixture into the cannelloni tubes.
Spread enough of the tomato mixture to cover the baking dish. Top with the filled cannelloni tubes.
Spoon over the remaining tomato mixture.
Combine the mozzarella and the remaining parmesan. Sprinkle over the top.
Bake for 40-45 minutes, or until the top is golden and the cannelloni is tender.
Notes
Serves 4. Don’t be tempted to change a thing – this is perfection!
