Serves
4
Prep Time
20 minutes
Cooking Time
30 minutes
Ingredients
- 2 cups BBQ chicken, coarsely chopped
- 1 cup chopped roasted walnuts
- 1 cup grated mozzarella cheese
- ½ cup fresh breadcrumbs
- 35g (1 cup) baby spinach leaves, shredded
- ¼ teaspoon grated nutmeg
- 300ml cooking cream or reduced fat cream
- 400g jar Prodivore d'Italia Provincial Italian Tomatoes with Grilled Bell Peppers Pasta Sauce
- 3 x 30cm x 15cm fresh lasagne sheets
- 1 cup grated mozzarella cheese, extra
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Method
STEP 1Combine chicken, cheese, walnuts, breadcrumbs and spinach in a large bowl. Add cream, nutmeg and season to taste.
STEP 2
Dip a lasagne sheet into hot water to soften. Cut sheet in half to make 2 squares. Spread 1/6 of the chicken mixture along one edge of the sheet and roll up to enclose filling. Repeat with remaining lasagne sheets and chicken mixture to make 6 cannelloni.
STEP 3
Spread ¼ cup Prodivore d'Italia Sauce in the base of a 30cm x 20cm lightly greased baking dish. Place cannelloni, seam side down into dish. Spread remaining pasta sauce over the cannelloni and sprinkle with remaining cheese.
STEP 4
Bake in a preheated oven at 180°C for 30 minutes or until cheese is golden and bubbling. Serve with a crisp salad and crusty bread.
Tips
Cannelloni can be assembled a few hours ahead and refrigerated prior to cooking.
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