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Chicken cannelloni with pumpkin, spinach & ricotta
Chicken cannelloni with pumpkin, spinach & ricotta
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Prep Time:
60 minutes
Cook Time:
50 minutes
Total Time:
110 minutes
Delicious recipe by a passionate home cook.
Ingredients:
  • 400g pumpkin
  • 250g packet frozen spinach, thawed
  • 75g pancetta, finely chopped
  • 500g chicken mince
  • 200g ricotta
  • Salt and pepper
  • 500g pasta dough, rolled into sheets
  • 700g btl Mutti Tomato Passata
  • 62.50 ml fresh basil leaves
  • 125.00 ml grated reduced fat tasty cheese
  • 125.00 ml finely grated parmesan
Instructions:
  • Preheat the oven to 180C.
  • Peel and dice the pumpkin into 2cm cubes, toss with oil on a baking tray, and bake for 20-25 minutes until tender. Allow to cool before mashing.
  • Drain the spinach well to remove excess liquid.
  • In a large bowl, mix together the chicken, mashed pumpkin, spinach, pancetta, and ricotta until well combined. Season with salt and pepper to taste.
  • Cut pasta sheets into 10cm pieces to create 16 rectangles, saving any trimmings. Spread chicken mixture along one edge of each rectangle, then roll the pasta to seal the filling inside.
  • Prepare the basil by tearing or chopping it before combining it with the passata. Spread a thin layer of passata on the base of 2 baking dishes measuring 25x35cm. Place the cannelloni in a single layer in the baking dishes. Pour the remaining passata over the cannelloni, ensuring they are fully coated. Sprinkle the blend of cheeses over the top before baking.
  • Bake for 25-30 minutes until the cheese is melted and golden brown.

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