Chicken, Leek & Ricotta Cannelloni With Garlic Crumbs
July 20, 2018
"From our weekday newspaper The West Australian. Times are estimated."
- FOR GARLIC CRUMBS
- Serving Size: 1 (409.5 g)
- Calories 538.3
- Total Fat - 24 g
- Saturated Fat - 10.6 g
- Cholesterol - 396.3 mg
- Sodium - 890.7 mg
- Total Carbohydrate - 31 g
- Dietary Fiber - 7.6 g
- Sugars - 6.9 g
- Protein - 50.4 g
- Calcium - 874.3 mg
- Iron - 7.1 mg
- Vitamin C - 37.5 mg
- Thiamin - 0.3 mg
Preheat oven to 180C (fan forced).
Line a oven tray with baking paper.
Spray a 3 litre (12 cups) rectangular ovenproof dish with cooking spray.
Heat up half the oil in a large non-stick frying pan over a medium heat and add the leek and garlic and cook, stirring for 3 minutes and then add water, cover and cook for 7 to 8 minutes or until leek is very soft.
Increase heat to high and cook until all the water is absorbed and then add mince and cook for 3 to 4 minutes or until mince is just cooked.
Transfer to a large bowl and set aside to cool for 20 minutes.
Meanwhile, to make garlic crumbs, put bread, garlic and sage in a food processor and process until coarse crumbs form and then stir in remaining oil.
Spread mixture over prepared tray and bake for 10 to 12 minutes, turning twice, until crumbs are golden brown and set aside.
Stir spinach, ricotta and egg into mince mixture and season with pepper.
Lay lasagne sheets on a clean surface and cut each into 3 even pieces.
With a long side of each piece facing you, divide filling between pieces and roll up to enclose.
Arrange tubes in prepared dish, stacking then in 2 layers.
Pour passata over the tubes and cover with a piece of baking paper and then a piece of boil and bake for 40 to 45 minutes or until pasta is tender.
Set aside, covered, to 10 minutes.
Sprinkle garlic crumbs over cannelloni and serve with salad.
Tips & Variations
No special items needed.