Chicken and Cheese Cannelloni

Darling Rascals


This week’s Friday Night Dinner comes from Sarah Patterson. It’s kid and adult friendly, easy and very, very tasty!


500 g jar pasta sauce (I use Picasso Foods Primavera vegetable pasta sauce, from the supermarket)

2 teaspoons crushed garlic (straight from a tube is perfectly fine)

300 g chicken mince

¼ teaspoon chicken stock powder

250 g tub smooth ricotta cheese

¼ cup chopped fresh herbs (I use fresh basil and parsley with a sprinkle of dried oregano or whatever Italian dried herbs I’ve got in the cupboard)

120 g packet instant cannelloni

30 g butter

2 tablespoons plain flour

1¼ cups milk

¾ cups grated tasty cheese


Preheat oven to 180C, and lightly grease a 20 x 28cm baking dish. Spoon half the pasta sauce into the dish and set aside.

Place garlic, chicken mince, stock powder, ricotta and herbs into a bowl and mix well. Spoon into the cannelloni tubes (or use a butter knife if that’s easier) and place in a single layer over the pasta sauce.

Heat butter in a small pan and add the flour, then cook for one minute. Remove from heat and add gradually. Return to heat and cook for 3 – 4 minutes, or until thick and smooth. Stir in half the cheese (if you’re pressed for time, buy a jar of béchamel sauce … it works well, too.)

Pour the rest of the pasta sauce over the top of the cannelloni tubes, then the cheese sauce over the top of that. Sprinkle with remaining cheese, and feel free to add some crushed cornflakes for a bit of extra crunch!


Natural Saffie

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