Light Philly and Spinach Cannelloni

• 1 tablespoon oil
• 1 onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 100g short rindless bacon rashers, chopped Rite Aid 2 For $7.00 thru 02/06
• 500g lean chicken mince
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 125g frozen spinach, thawed, excess moisture squeezed out
• 125g fresh ricotta
• salt and pepper, to taste
• 4 fresh lasagne sheets (30x15cm), cut in half
• 1 egg, lightly beaten
• 690g bottle tomato pasta sauce
• 1 cup water
• 1/2 cup shaved Parmesan
• side salad, to serve

1. Heat oil in a fry pan and saute the onion and bacon for 2-3 minutes.
2. Remove and place in a large bowl.
3. Add chicken to the pan and brown.
4. Combine onion mixture, chicken, Philly*, spinach, ricotta and seasonings.
5. Divide Philly* mixture between the 8 pasta sheets, placing mixture along one edge of each pasta sheet.
6. Brush the opposite edge with egg and roll to enclose the filling to form 8 cannelloni.
7. Combine the pasta sauce with the water and pour 1 cup over the base of a 20cm x 30cm greased baking dish.
8. Place cannelloni into dish and pour over the remaining sauce, sprinkle with Parmesan.
9. Cover with foil and bake at 180 degrees C for 25 minutes, remove foil and bake a further 10 - 15 minutes until pasta is tender.
10. Serve immediately with a side salad.

oil, onion, short rindless bacon rashers, philadelphia, frozen spinach, fresh ricotta, salt, egg, pasta sauce, water, parmesan, salad

Taken from www.kraftrecipes.com/recipes/light-philly-spinach-cannelloni-106536.aspx (may not work)