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Stuffed Baked Cannelloni

final result and products used

This recipe was cooked with Rennie and Ana on Healthy Living, broadcasted on ONE TV on the 09th December 2011

This makes one beautiful meal as a starter for Christmas lunch or as a main course accompanied with a Red Lentil Soup and a fresh leafy green salad topped with home-made mustard vinaigrette and some crushed walnuts.


For the Filling:

Lamb Brand Corn Flour 1-2 tbs
Lamb Brand Walnuts 100g, crushed
Lamb Brand Black Ground Pepper pinch for taste
Lamb Brand Fine Salt pinch for taste
Lamb Brand Ground Nutmeg pinch
Life Sun dried Tomatoes 100g, chopped
Pastificio Bolognese Cannelloni 250g
Minced Chicken Breast 500g
Ricotta Cheese 150g
Feta Cheese 200g
Leeks 2 medium, finely chopped
Garlic cloves 2, crushed
Extra Virgin Olive Oil 4 tbs
Unsalted Butter 2 tbs
Vegetable stock 1 cup

For the Sauce:
Lamb Brand Crushed Hot Chili pinch (optional)
Lamb Brand Black Ground Pepper pinch for taste
Lamb Brand Fine Salt pinch for taste
Extra Virgin Olive Oil 4 tbs
Onion 1 medium, peeled and finely diced
Garlic cloves 4, minced
Fresh Ripe Tomatoes 9g, peeled, seeded and chopped

For finishing:
Lamb Brand Breadcrumbs 90g
Grated Cheese 45g
Fresh Parsley some chopped

Final result and products used


The filling:

Heat oil in a medium skillet and add the leeks and garlic and saute’. Add the sun dried tomatoes and cook gently, adding some of the stock to rehydrate. Add the minced chicken and cook for about 10 minutes, stirring occasionally to break up any lumps. Mix the corn flour with the remaining stock and add to pan, increasing the heat and season. Add the ricotta cheese and the crumbled feta cheese, mix well to form a moist consistency. Finally, add crushed walnuts, nutmeg and the butter and stir to combine all ingredients until it forms a smooth paste. Allow to cool before filling the cannelloni.

The sauce:

In a medium frying pan over medium heat, heat the oil. Add the onion and saute’, stirring frequently until onion is tender and fragrant. Add the garlic and saute’ for 2 minutes. Reduce the heat to medium low, add the ripe tomatoes and the hot chili flakes (optional). Season to taste and simmer sauce for about 15-20 minutes. Let cool slightly and process into a puree’.

In a large pot of lightly salted boiling water cook cannelloni al dente. Drain and rinse in cold water to stop cannelloni from continuing to cook. Place the cannelloni on an oiled baking sheet and move apart to prevent from sticking together.

Fill the cannelloni with the cooled mixture and place in a slightly buttered dish. Top with the tomato sauce and finally sprinkle with the mixture of breadcrumbs and grated cheese.

Bake in a preheated oven 180°C for about 15-20 minutes. Garnish with chopped fresh parsley before serving.