Thalia Wells’ Chicken Cannelloni

Serves:

Preheat the oven to 180°C.

 

Heat the oil in a large pan, then add the onion and cook until soft. Chop the chicken rashers finely, then add them to the pan with the onion. Cook, stirring frequently until the chicken rashers begin to brown, then add the Tegel Lean & Lite chicken mince. Cook for about 5 minutes longer, stirring frequently to break up any lumps. When the chicken mince has lightly browned, stir in the tomato paste, water, herbs and pepper to taste, then remove from the heat and set aside.

 

To cook Bechamel Sauce, heat the oil in a medium-sized a saucepan, add flour and stir for 1 minute. Add half the milk and stir continuously to break up any lumps, until the sauce thickens and boils. Add the remaining milk and repeat this process. Remove from heat, stir in cheese and eggs. Remove ½ cup of sauce and stir it into the mince mixture.

Prepare a large oven dish (at least 2.5 litre capacity) with non-stick spray. Combine the water and bolognese sauce and pour half into the bottom of the oven dish. Fill the cannelloni tubes with the chicken mixture and arrange them in the sauce. Pour the remaining pasta sauce over the cannelloni, then add the bechamel sauce and spread evenly.

 

Place in the preheated oven and bake at 180°C for 30-35 minutes until golden brown. Serve hot.