Chicken, Leek & Ricotta Cannelloni With Garlic Crumbs

Step 1: Preheat oven to 180C (fan forced).

Step 2: Line a oven tray with baking paper.

Step 3: Spray a 3 litre (12 cups) rectangular ovenproof dish with cooking spray.

Step 4: 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.

Step 5: 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.

Step 6: Transfer to a large bowl and set aside to cool for 20 minutes.

Step 7: 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.

Step 8: Spread mixture over prepared tray and bake for 10 to 12 minutes, turning twice, until crumbs are golden brown and set aside.

Step 9: Stir spinach, ricotta and egg into mince mixture and season with pepper.

Step 10: Lay lasagne sheets on a clean surface and cut each into 3 even pieces.

Step 11: With a long side of each piece facing you, divide filling between pieces and roll up to enclose.

Step 12: Arrange tubes in prepared dish, stacking then in 2 layers.

Step 13: 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.

Step 14: Set aside, covered, to 10 minutes.

Step 15: Sprinkle garlic crumbs over cannelloni and serve with salad.