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Pumpkin and chicken cannelloni
Pumpkin and chicken cannelloni
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Stuffed cannelloni with chicken and pumpkin: a crowd-pleasing family dinner.
Ingredients:
  • 4 slices pancetta, chopped
  • 18.20 gm olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 700ml bottle Italian tomato pasta sauce
  • 62.50 ml basil leaves, shredded
  • 450g Free Range Chicken Mince
  • 250.00 ml mashed pumpkin, cooled
  • 250g ricotta cheese
  • 165.00 ml grated parmesan cheese
  • 250g packet cannelloni
  • 125.00 ml grated mozzarella cheese
  • salad leaves, to serve
Instructions:
  • In a non-stick frying pan over medium heat, heat oil. Add onion and cook until soft, about 2-3 minutes. Add garlic and cook for 1 more minute. Pour in pasta sauce, bring to a boil, then simmer for 5 minutes until slightly thickened. Season with salt and pepper, and stir in basil.
  • Preheat your oven to 180°C and lightly grease a 5cm deep, 25cm x 30cm ovenproof baking dish.
  • Combine mince, pumpkin, ricotta, pancetta, and 1/3 cup parmesan in a bowl until fully mixed. Transfer mixture into a piping bag with a 1cm round nozzle and fill cannelloni tubes by piping.
  • 1. Spread a third of the tomato sauce in the dish. 2. Place the cannelloni on top of the sauce. 3. Pour the rest of the sauce over the cannelloni. 4. Mix mozzarella with the remaining 1/3 cup of parmesan. 5. Sprinkle the cheese mixture over the top. 6. Bake for 40-45 minutes until the top is golden and the pasta is tender. 7. Serve with salad leaves.

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