HT MC 55mins
4 Hot Leftovers Poultry Pasta Nuts
Vegetables Spices Family Main Course
This is a simple to prepare dish and a different way to serve
pasta to your family. Don't be put off by the 55 minute timing as 35 minutes of
that is the actual baking time during which you can be doing something else.
Cooked (leftover) Chicken meat,
teasp Ground Mace or Nutmeg
and Black Pepper
x 400g/14oz tin Chopped Tomatoes
Cheddar Cheese, grated
Preheat the oven to 180C, 350F, Gas mark 4. Reserve 1 tablespoon of the walnuts and mix the rest with the chicken,
mace, ricotta and cottage cheese. Fill the cannelloni with the mixture.
Melt the butter in a saucepan, stir in the flour, season with pepper, and cook for 1 minute. Gradually add the milk, stirring
all the time. Add the bay leaf and bring
to the boil, stirring until the sauce thickens. Discard the bay leaf.
Spread the tomatoes in a large shallow ovenproof dish and lay the cannelloni in one layer on top. Cover with the sauce and
sprinkle the Cheddar and reserved walnuts
over the top. Cover with foil and bake in the oven for 15 minutes.
4. Uncover and
cook for a further 20 minutes, or until browned on top. Serve hot.
Pasta, Grains, Pulses, Rice Recipes | Vegetarian Recipes |
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