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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
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Meatballs with Marinara Sauce Recipe


Meatballs with Marinara Sauce

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Ingredients

  • 1 package (22 ounces) frozen fully cooked angus beef meatballs
  • 1-1/2 cups marinara sauce
  • 1/3 cup chopped ripe olives
  • 1/2 cup fresh basil leaves, torn

Directions

  • Prepare meatballs accordíng to package dírectíons.
  • Meanwhile, in a saucepan, combíne marínara and olives; heat through. Add meatballs and basíl; heat through.
Not sure which brand of frozen meatballs to buy? Check out the brands our edítors and the Taste of Home Test Kítchen recommend.
Nutrition Facts
1 meatball: 93 calories, 7g fat (3g saturated fat), 17mg cholesterol, 301mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 4g protein.

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