Name: Chicken, spinach and ricotta cannelloni
Prep time: 25 min
Cook time: 65 min
Total time: 90 min
Yield: 6
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

Chicken, spinach and ricotta cannelloni

Roll up for a winning lunchtime combo of meat, veg and cheesy goodness

Serves 6

Prep

25M

Cook

1H 5M

Total

1H 30M

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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

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.

Put ricotta and egg in a large bowl. Season with pepper. Mix until well combined. Add mince and spinach mixture. Mix until well combined.

Put tomatoes and stock in a food processor or blender. Process until smooth. Stir in basil.

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.

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.