Recipe

Pesto chicken cannelloni

Your new family favourite.

  • 10 mins preparation
  • 45 mins cooking
  • Serves 4
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Two Italian classics combine to create this scrumptious pasta dish that might just be the new family favourite.
Looking for more pasta bake recipes?

Ingredients

Pesto chicken cannelloni
  • 2 tablespoon vegetable or olive oil
  • 400 gram chicken mince
  • 1 leek, pale section only, thinly sliced
  • 2 medium zucchinis, grated
  • 100 gram baby spinach leaves
  • 250 gram fresh ricotta
  • 1 1/4 cup grated tasty cheese
  • 1 egg white
  • 3/4 cup store-bought basil pesto
  • 375 gram packet (12) fresh lasagne sheets
  • mixed salad, to serve

Method

Pesto chicken cannelloni
  • 1
    Preheat oven to 210°C (190°C fan forced). Heat half the oil in a large frying pan over moderately high heat. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until cooked. Transfer to a large bowl. Wipe pan clean.
  • 2
    Heat remaining oil in same pan over moderately high heat. Add leek and zucchini; cook and stir for 5 minutes or until softened. Add spinach; stir until just wilted. Transfer to bowl; cool. Add half the ricotta, half the tasty cheese, the egg white and half the pesto to mince.
  • 3
    Place lasagne sheets on a flat work surface. For each cannelloni, place 1/3 cup of mince mixture along a short edge, then roll up to form a tube. Place tubes side by side, seam-side down, in a lightly greased 30 x 23 x 4cm (base measurement) ovenproof dish.
  • 4
    Combine remaining pesto and 1/4 cup water in a bowl. Spoon over cannelloni, then sprinkle with remaining ricotta and tasty cheese. Bake for 30 minutes or until golden and cooked. Serve with salad.

Notes

Try this with beef or pork and veal mince instead.

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