Chicken, Spinach and Ricotta Cannelloni

Cannelloni /kanəˈləʊni/ noun Rolls of pasta stuffed with a meat or vegetable mixture.

Ingredients:

• 250g box of dried cannelloni
• 500g of chicken mince
• 400g of low fat ricotta cheese
• 2 bunches of spinach
• 1 bunch of basil
• 1/2 bunch of coriander
• 1 egg
• 2 x tbs moroccan spice
• 2 x 400g tin of diced tomatoes
• 100mL of chicken stock
• Cheddar cheese
• Parmesan cheese
• Salt and pepper to season
• 1 tbs garlic oil
• 2 x spring onions, thinly sliced

Method:

1. Preheat the oven to 190°C
2. In a pan fry off the the spring onions and garlic oil on high heat, turn the heat down to medium and cook the chicken mince for about 5-10 minutes or until cooked through.
3. In a food processor blend together the spinach, coriander and 1/2 the basil until finely chopped.
4. Add the spinach mix, moroccan spice and 40mL of chicken stock to the chicken mixture and cook for 2-3 minutes. Remove from heat and allow to cool.
5. In a separate bowl thoroughly mix together the low fat ricotta and egg. Season with pepper. Once the chicken and spinach mixture is cool add it to the ricotta and stir.
6. To make the tomato sauce add the 2 tins of tomatoes, remaining basil and chicken stock to the food processor and blend until smooth.
7. Pour 1/4 of the tomato sauce mixture into a glass baking dish, ensure that it covers it with a thin layer.
8. Fill the cannelloni tubes with the chicken, spinach and ricotta mixture and line the bottom of the dish.
9. Pour the remaining tomato sauce over the filled cannelloni tubes and sprinkle with cheddar and parmasen cheese.
10. Cover with foil and cook for 30 minutes in the oven. Remove the foil and cook for an additional 15 minutes.
11. Once cooked, serve with a basic light side salad and enjoy!