Australian Table
Ingredients
Chicken filling
Method
1.In a large saucepan of boiling, salted water, cook cannelloni according to packet directions. Drain, rinse under cold water and drain again. Set aside.
2.Preheat oven to 200°C/180°C fan-forced. Grease a 30cm x 20cm ovenproof baking dish. Combine passata and stock in a large jug. Pour half passata mixture into prepared dish.
3.To make filling, combine chicken mince, ricotta, oil, parsley and half of parmesan in a bowl and season. Fill cannelloni tubes with mince mixture, using a piping bag or teaspoon. Arrange in a single layer in prepared dish and spoon over remaining passata mixture. Sprinkle with remaining parmesan. Bake 40 minutes, until bubbling and golden. Serve.
Use six lasagne sheets in place of the cannelloni tubes, if you like. Simply cook them first in boiling, salted water, drain and rinse, then cut each sheet in half to make two cannelloni.
Note
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