Chicken,pumpkin and Spinach Cannelloni

Recipe by Pietro
READY IN: 40mins




  • Preheat oven to 200°C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
  • Cut the lasagna sheets into half.
  • Place 3 tablespoons of filling at one end of the lasagna square.
  • Roll up the lasagna square to enclose the filling.
  • In a heavy based frypan add olive oil.
  • Add garlic and onion and cook on medium heat until soft and golden.
  • Add tomato passata and white wine and bring to the boil.
  • Cook on high heat for 5 minutes or until sauce thickens.
  • Remove from heat and add basil and season to taste.
  • Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
  • Arrange the cannelloni tubes over the top of the sauce in a single layer.
  • Spoon the remaining sauce over the cannelloni.
  • Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
  • Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.