½ tsp olive oil
1 brown onion, finely chopped
1 clove garlic, crushed
200g chicken breast mince
2 bunches English spinach, trimmed, shredded
200g low-fat fresh ricotta
Freshly ground black pepper, to season
2 x 400g cans no-added-salt whole peeled tomatoes
60ml (¼ cup) salt-reduced chicken stock
½ cup finely shredded fresh basil
200g dried cannelloni
60g (½ cup) 25% reduced-fat grated cheese
Rocket and parmesan salad
40g (2 cups) rocket leaves
1 Lebanese cucumber, peeled into ribbons
30g shaved parmesan
Heat oil in a large non-stick frying pan over a medium heat. Add onion and cook, stirring occasionally, for 6-7 minutes or until onion begins to soften. Add garlic and cook, stirring, for 1 minute. Increase heat to high. Add chicken mince. Cook, stirring often to break up mince, for 3-4 minutes or until mince is browned. Add spinach and cook, tossing often, for 6-7 minutes or until spinach has wilted and all the liquid has evaporated. Remove pan from heat and set aside for 15 minutes to cool.
Put ricotta and egg in a large bowl. Season with pepper. Mix until well combined. Add mince and spinach mixture. Mix until well combined.
Put tomatoes and stock in a food processor or blender. Process until smooth. Stir in basil.
Preheat oven to 190°C (fan-forced). Spread 250ml (1 cup) of the tomato mixture over base of a 2.5L (10-cup), 6cm-deep, 22cm x 32cm ovenproof dish. Using a teaspoon, fill cannelloni with mince and spinach mixture. Arrange cannelloni in dish. Spoon remaining sauce evenly over cannelloni. Cover with foil and bake for 30 minutes.
Remove foil. Sprinkle cheese over cannelloni. Bake for a further 15 minutes or until cannelloni is tender and cheese has melted. To make rocket and parmesan salad, combine all ingredients in a bowl. Serve with cannelloni.
Nutrition Info PER SERVE 1233kJ, protein 23g, total fat 8.3g (sat. fat 4.3g), carbs 30g, fibre 4g, sodium 360mg. Carb exchanges 2. GI estimate low.