Create a stylish cannelloni bake at home with this simple, low-fat recipe.
- Preheat oven to 180°C. Place chicken in a non-stick frying pan and cover with cold water. Bring to a gentle boil over medium heat. Cook for 5 to 7 minutes or until chicken is cooked through. Remove chicken to a board and finely chop. Wipe pan clean.
- Heat frying pan over medium heat. Spray lightly with oil. Add leek and cook, stirring, for 8 to 10 minutes or until soft. Add rocket and cook for 1 minute or until just wilted. Transfer to a bowl. Allow to cool.
- Add chicken, ricotta, eggwhite, corn, mint and dill to leek mixture. Season with salt and pepper. Mix until well combined.
- Spoon mixture into cannelloni tubes (see note). Place, in a single layer, in a 4cmdeep, 23cm x 30cm (base), lightly greased baking dish. Pour over pasta sauce. Bake, uncovered, for 20 minutes. Sprinkle with cheese. Bake for a further 20 to 30 minutes or until pasta is tender. Serve.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set