Bbq Chicken and Walnut Cannelloni

With tomato and bell pepper sauce

prep
20 MINS
cook
30 MINS
serves
4
prep
20 MINS
cook
30 MINS
serves
4

Ingredients

  • 2 cups BBQ chicken, coarsely chopped
  • 1 cup grated mozzarella cheese
  • 1 cup chopped roasted walnuts
  • ½ cup fresh breadcrumbs
  • 35g (1 cup) baby spinach leaves, shredded
  • 300ml cooking cream or reduced fat cream
  • ¼ teaspoon grated nutmeg
  • 3 x 30cm x 15cm fresh lasagne sheets
  • 400g jar Providore Series Provincial Italian Tomatoes With Grilled Bell Peppers sauce
  • 1 cup grated mozzarella cheese, extra

Method

Step 1

Combine 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 Providore Series 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.


Tip

Cannelloni can be assembled a few hours ahead and refrigerated prior to cooking.