Ingrédients pour Chicken Pumpkin And Spinach Cannelloni
- Butternut Pumpkin
- 1/2 teaspoon ground nutmeg
- 50g diced pancetta
- Ground Chicken
- Frozen Spinach
- 4 cloves garlic (minced)
- Ricotta Cheese
- 1 package (approx. 500g) lasagna sheets
- 50g grated Parmesan cheese
- Cheddar Cheese
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- Passata
- 100ml dry white wine
- Basil Leaves
- Sea Salt
- Black Peppercorns
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken Pumpkin And Spinach Cannelloni? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Chicken Pumpkin And Spinach Cannelloni
- Preheat oven to 200°C (400°F).
- In a large bowl, combine 400g cooked pumpkin puree, 1/2 teaspoon ground nutmeg, 50g diced pancetta, 500g chicken mince (or substitute as desired), 200g fresh spinach (chopped), 2 cloves garlic (minced), and 250g ricotta cheese. Mix well to combine.
- Cut lasagna sheets in half lengthwise.
- Place approximately 3 tablespoons of the filling onto one end of each lasagna half.
- Roll up each lasagna half to enclose the filling, forming cannelloni tubes.
- In a heavy-based frying pan, heat 2 tablespoons olive oil over medium heat.
- Add 1 small onion (finely chopped) and 2 cloves garlic (minced). Cook until softened and golden, about 5 minutes.
- Stir in 700g tomato passata and 100ml dry white wine. Bring to a boil.
- Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.
- Remove from heat and stir in 1 tablespoon fresh basil (chopped). Season with salt and pepper to taste.
- Pour a generous layer of the tomato sauce into the bottom of a 35cm x 25cm ovenproof dish.
- Arrange the cannelloni tubes in a single layer over the sauce.
- Spoon the remaining sauce over the cannelloni.
- Sprinkle with 100g grated mozzarella cheese and 50g grated Parmesan cheese.
- Bake for 25-30 minutes, or until the pasta is tender and the cheese is golden brown and bubbly.
- Serve hot, garnished with extra basil and a side of your favorite green salad dressed with olive oil, balsamic vinegar, crushed garlic, and Dijon mustard.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
62g
Fat
57g
Carbs
36g
