Chicken and Cheese Cannelloni |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
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A delicious and hearty Italian dish. Found this in a magazine a couple of years ago. Ingredients:
1 (600 g) jar chunky tomato pasta sauce |
300 g ground chicken |
250 g smooth ricotta cheese |
1/4 teaspoon chicken stock powder |
1 garlic clove, crushed |
1/4 cup fresh herb |
1 (120 g) packet instant cannelloni tubes |
30 g butter |
2 tablespoons all-purpose flour |
1 1/4 cups milk |
3/4 cup grated cheddar cheese |
1 teaspoon cracked pepper |
Directions:
1. Preheat oven to 180°C.
2. Lightly grease a deep rectangular baking dish.
3. Spoon pasta sauce into the baking dish and set aside.
4. Place chicken, garlic, ricotta, stock powder and herbs into a bowl and mix well.
5. Spoon or pipe the chicken mixture into the cannelloni tubes and place in a single layer over the pasta sauce.
6. Melt butter in a small pan; add the flour and cook for 1 minute.
7. Remove from heat and gradually add the milk.
8. Return to heat and cook for 3- 4 minutes, or until thick and smooth.
9. Stir in half the cheese.
10. Pour the cheese over the cannelloni tubes and sprinkle with the remaining cheese and pepper.
11. Bake for 35- 40 minutes, or until the cannelloni tubes are tender.
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