Everyday Meals

Chicken Pesto Cannelloni

Description

Delicious cannelloni filled with ricotta, chicken and Leggo’s Sundried Tomato Pesto

Prep time:30 mins

Cook time:54 mins

Serves: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, finely sliced
  • 1 clove garlic, crushed
  • 400g can diced tomatoes
  • 2 tablespoons Leggo’s Tomato Paste
  • 1 teaspoon sugar
  • ¾ cup water
  • 1 teaspoon dried Italian mixed herbs
  • 400g fresh ricotta
  • 200g shredded BBQ chicken
  • ½ x 190g jar Leggo’s Pesto – Sundried Tomato
  • 8-10 fresh lasagne sheets
  • 1 cup grated tasty cheese
  • 1/3 cup grated parmesan cheese

Instructions

Step 1

Heat oil in a frypan, add onion and garlic and sauté for 3 minutes until onion is softened. Add tomatoes, Leggo’s Tomato Paste, sugar, water and mixed herbs. Stir until boiling. Reduce heat, cover and simmer for 10 minutes, stirring occasionally.

Step 2

Meanwhile, combine ricotta, chicken and Leggo’s Pesto in a large bowl.

Step 3

Spoon 2 tablespoons of tomato sauce to cover the base of a 32cm x 23cm lasagne dish. Dip each lasagne sheet in warm water to soften. Place 1/3 cup of the chicken mixture along the long edge of the lasagne sheet and roll up to form a cylinder. Place seam side down into lasagne dish. Repeat with remaining chicken mixture and lasagne sheets. Cover with remaining tomato sauce and top with combined cheeses.

Step 4

Cover with foil and bake in a preheated oven at 180°C for 30 minutes. Remove foil and continue to cook for a further 10-15 minutes or until cheese is golden brown.

Tasty Tip!

Cannelloni tubes can be used instead of the fresh lasagne sheets. Add an extra ½ cup water with the Leggo’s Tomato Paste in STEP 1 and cook for a further 5 minutes.

Chicken Pesto Cannelloni
Average user rating:
  • 5

Featured in this recipe

  • Tomato Paste Sachets 200g

    Tomato Paste Sachets 200g

  • Pesto Sundried Tomato 190g

    Pesto Sundried Tomato 190g

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