Creamy Ricotta, Spinach and Chicken Cannelloni with Rose Sauce

Cook Time 55 minutes

Servings 4

Ingredients

250g reg cannelloni

1 jar of passata

½ cup cream

500g chicken mince

1 bunch leeks, finely sliced

1 bunch spring onion, finely sliced

1 cup baby spinach

½ bunch dill, chopped finely

1 garlic clove, chopped

250g ricotta, strained

100g parmesan cheese, grated

100g feta, crumbled

200g butter

2 tbsp olive oil

Method

Preheat oven to 180°C.

Heat oil and butter in a saucepan on medium heat. Add garlic, leeks, spinach and spring onion, cook for 3 to 4 minutes until tender.

Add chicken to pan and cook for 3 to 5 minutes or until cooked.

Season with salt, pepper and add dill.

Allow to cool slightly and add ricotta, feta & parmesan. Mix well.

In a saucepan, heat passata on medium heat and bring to boil. Add cream and reduce to simmer, cook for 5 minutes.

Take cannelloni tubes and fill with chicken mix. In a baking dish, pour half of the sauce over the base of the baking dish. Place cannelloni tubes, side by side.

Pour remaining sauce over top.

Bake for in oven for 25 to 30 minutes. Test with a skewer to check if cooked.

Serve and enjoy with family and friends!