Pumpkin, chicken and ricotta cannelloni
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Time to make:
1 hr 15 mins (Hands-on time: 20 mins, Cooking time: 55 mins)
$3.76 per serve
(at time of publication)
Full ingredients list:
800g pumpkin, peeled, cut into 2cm cubes
cooking oil spray
1 red onion, cut into thin wedges
300g chicken mince
1 large zucchini, grated
1 large carrot, grated
1 cup fresh low-fat ricotta
2 cups (500g) tomato passata with basil and herbs
4 fresh lasagne sheets, halved
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180ºC. Lightly spray a shallow, 6-cup capacity baking dish with oil.
Step 2 Place pumpkin and onion on a large, lined baking tray. Spray with oil, season with pepper to taste and bake for 25–30 minutes. Remove and cool for 5 minutes. Transfer to a large bowl and roughly mash. Add chicken, zucchini, carrot and half the ricotta. Stir until well combined.
Step 3 Spread 1/2 cup passata along bottom of prepared dish.
Step 4 Spoon 4 tablespoons of filling along the middle of each lasagne sheet. Fold over to enclose filling. Repeat with all sheets and filling. Arrange in a single layer in baking dish.
Step 5 Pour remaining passata over cannelloni, then dot with remaining ricotta. Bake for 25 minutes, until bubbling. Stand for 5 minutes before serving with a green salad.
About this recipe
First published: June 2010