Mark is on this no-carb bent at the moment, and I am finding it difficult to sneak them in. While Mr Deveraux was at the gym I went supermarketing to sort dinner and decided on cannelloni. This is the first time I have made cannelloni, and I did not even realise you can buy fresh sheets which simply need to be stuffed and rolled, making this a perfect mid-week not-so-healthy winter dinner. I used two jars of a tomato based pasta bake sauce, and at the moment I cannot get enough of Mainland’s Edam cheese, it is very mild and such a good melter and has a great flavour that riches up when it is cooked.
1 tablespoon olive oil
1 onion, finely chopped
2 teaspoons crushed garlic
400 g chicken mince
250 g ricotta cheese
½ teaspoon nutmeg
12 fresh cannelloni sheets or 4 fresh lasagne sheets
two 500 g bottles pasta sauce
Preheat oven to 180°C. Heat oil in a frying pan and cook onion and garlic until soft. Add chicken mince and cook until it has whitened.
Remove the mince from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mix well.
Separate each canneloni sheet and place chicken down the middle of each sheet. Roll up and place join on the bottom. Spread one jar of tomato sauce in the bottom of a large baking dish. Arrange rolled cannelloni over sauce.
Pour remaining tomato sauce over the cannelloni and sprinkle with cheese. Bake for 35 minutes.
Serve with a salad and garlic bread.