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Baked chicken cannelloni


Baked chicken cannelloni

Ingredients

  • 12 cannelloni tubes
  • 1½ cups (390g) tomato passata
  • ⅓ cup (80ml) chicken stock
  • chicken filling
  • 500g chicken mince
  • 1 cup (200g) ricotta
  • 2 tablespoons olive oil
  • 1 tablespoon chopped parsley
  • 1 cup (80g) grated parmesan

Method

  1. Cook cannelloni in a large saucepan of boiling, salted water according to packet directions. Drain, rinse under cold water and drain again. Set aside.
  2. Preheat oven to 200°C or 180°C for fan-forced. Grease a 30cm × 20cm ovenproof baking dish. Combine passata and stock in a large jug. Pour half of 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 for 40 minutes, until bubbling and golden. Serve.
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