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.