Cheesy Chicken & Mustard Cannelloni
4
peopleServes
20
minutesPreparation Time
45
minutes OvenCooking Time
Ingredients
- 1 tbsp (20mL) olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp McCormick Thyme
- ½ bunch kale, trimmed, washed and chopped
- 500 g chicken mince
- 2 tsp KEEN'S Mustard Powder
- 2 cups (480g) ricotta
- 1 ½ cups (170g) grated mozzarella
- 1 cup (250 mL) thickened cream
- McCormick Adjustable Grinder Sea Salt
- McCormick Adjustable Grinder Black Peppercorns
- 8 fresh lasagne sheets, cut to 14cm x 16 cm rectangles
- 1 cup (250ml) chicken stock
- Extra McCormick Adjustable Grinder Black Peppercorns
Directions
- Preheat oven to 200°C (180°C fan forced). Heat the oil in a large non-stick frying pan over medium heat. Add onion, garlic and McCormick Thyme Leaves cook, stirring, for 3-4 minutes or until onion softens. Add the kale and cook stirring for 3 minutes or until wilted. Add mince to the pan and cook stirring, breaking up the mince for 6-8 minutes or until browned. Set aside to cool slightly.
- Add the KEEN’S Mustard Powder, half of the ricotta and mozzarella, ½ cup (125mL) of the cream to chicken mixture and season well with McCormick Sea Salt and Black Pepper and mix to combine.
- Place ½ cup of the mixture along the longer edge of each lasagne sheet and roll to enclose. Place the cannelloni in a large, lightly greased oven-proof dish, seam side down. Repeat with remaining mixture and lasagne sheets.
- In a medium bowl, combine remaining mozzarella, ricotta and cream with stock, stir to combine and pour over cannelloni. Season the top with a generous grind of McCormick Black Pepper.
- Cook for 20-25 minutes, or until pasta is cooked through and the top is golden. Serves 4.
