Ingredients
½ tsp olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
200g chicken breast mince
2 bunches English spinach, trimmed, shredded
200g low-fat fresh ricotta
50g egg
Freshly ground black pepper, to season
2 x 400g cans no-added-salt whole peeled tomatoes
60ml (¼ cup) salt-reduced chicken stock
½ cup finely shredded fresh basil
200g dried cannelloni
60g (½ cup) 25% reduced-fat grated cheese
Rocket and parmesan salad
40g (2 cups) rocket leaves
1 Lebanese cucumber, peeled into ribbons
30g shaved parmesan
Method
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Heat oil in a large non-stick frying pan over a medium heat. Add onion and cook, stirring occasionally, for 6-7 minutes or until onion begins to soften. Add garlic and cook, stirring, for 1 minute. Increase heat to high. Add chicken mince. Cook, stirring often to break up mince, for 3-4 minutes or until mince is browned. Add spinach and cook, tossing often, for 6-7 minutes or until spinach has wilted and all the liquid has evaporated. Remove pan from heat and set aside for 15 minutes to cool.
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Put ricotta and egg in a large bowl. Season with pepper. Mix until well combined. Add mince and spinach mixture. Mix until well combined.
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Put tomatoes and stock in a food processor or blender. Process until smooth. Stir in basil.
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Preheat oven to 190°C (fan-forced). Spread 250ml (1 cup) of the tomato mixture over base of a 2.5L (10-cup), 6cm-deep, 22cm x 32cm ovenproof dish. Using a teaspoon, fill cannelloni with mince and spinach mixture. Arrange cannelloni in dish. Spoon remaining sauce evenly over cannelloni. Cover with foil and bake for 30 minutes.
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Remove foil. Sprinkle cheese over cannelloni. Bake for a further 15 minutes or until cannelloni is tender and cheese has melted. To make rocket and parmesan salad, combine all ingredients in a bowl. Serve with cannelloni.
Nutrition Info PER SERVE
1233kJ, protein 23g, total fat 8.3g (sat. fat 4.3g), carbs 30g, fibre 4g, sodium 360mg. Carb exchanges 2. GI estimate low.