Chicken,Pumpkin And Spinach Cannelloni Recipe

Name: Chicken,Pumpkin And Spinach Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g butternut pumpkin, cooked and mashed.; 1 pinch nutmeg; 75 g pancetta, roughly chopped; 500 g ground chicken; 250 g frozen spinach, thawed and squeezed dry.; 2 cloves garlic, crushed.; 200 g ricotta cheese; 375 g of fresh lasagna sheets; 1/2 cup finely grated parmesan cheese; 1/4 cup of grated cheddar cheese; For the tomato sauce you will need; 1 tablespoon olive oil; 2 cloves garlic, crushed; 1 onion, finely chopped; 680 g of tomato passata (puree); 1/2 cup white wine (not sweet); 3 tablespoons shredded basil leaves; sea salt; cracked black peppercorns

Servings: persons

500 g butternut pumpkin, cooked and mashed.
1 pinch nutmeg
75 g pancetta, roughly chopped
500 g ground chicken
250 g frozen spinach, thawed and squeezed dry.
2 cloves garlic, crushed.
200 g ricotta cheese
375 g of fresh lasagna sheets
1/2 cup finely grated parmesan cheese
1/4 cup of grated cheddar cheese
For the tomato sauce you will need
1 tablespoon olive oil
2 cloves garlic, crushed
1 onion, finely chopped
680 g of tomato passata (puree)
1/2 cup white wine (not sweet)
3 tablespoons shredded basil leaves
sea salt
cracked black peppercorns

1
Preheat oven to 200u00b0C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
2
Cut the lasagna sheets into half.
3
Place 3 tablespoons of filling at one end of the lasagna square.
4
Roll up the lasagna square to enclose the filling.
5
In a heavy based frypan add olive oil.
6
Add garlic and onion and cook on medium heat until soft and golden.
7
Add tomato passata and white wine and bring to the boil.
8
Cook on high heat for 5 minutes or until sauce thickens.
9
Remove from heat and add basil and season to taste.
10
Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
11
Arrange the cannelloni tubes over the top of the sauce in a single layer.
12
Spoon the remaining sauce over the cannelloni.
13
Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
14
Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.

1367

kcal

Calories

123

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 500 g butternut pumpkin, cooked and mashed., 1 pinch nutmeg, 75 g pancetta, roughly chopped, 500 g ground chicken, and more.

Yes, Chicken,Pumpkin And Spinach Cannelloni falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken,Pumpkin And Spinach Cannelloni

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions