Chicken,Pumpkin And Spinach Cannelloni

• 500 g butternut pumpkin, cooked and mashed.
• 1 pinch nutmeg
• 75 g pancetta, roughly chopped
• 500 g ground chicken
• 250 g frozen spinach, thawed and squeezed dry.
• 2 cloves garlic, crushed.
• 200 g ricotta cheese
• 375 g of fresh lasagna sheets
• 1/2 cup finely grated parmesan cheese
• 1/4 cup of grated cheddar cheese
• For the tomato sauce you will need
• 1 tablespoon olive oil
• 2 cloves garlic, crushed
• 1 onion, finely chopped
• 680 g of tomato passata (puree)
• 1/2 cup white wine (not sweet)
• 3 tablespoons shredded basil leaves
• sea salt
• cracked black peppercorns

1. Preheat oven to 200u0b0C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
2. Cut the lasagna sheets into half.
3. Place 3 tablespoons of filling at one end of the lasagna square.
4. Roll up the lasagna square to enclose the filling.
5. In a heavy based frypan add olive oil.
6. Add garlic and onion and cook on medium heat until soft and golden.
7. Add tomato passata and white wine and bring to the boil.
8. Cook on high heat for 5 minutes or until sauce thickens.
9. Remove from heat and add basil and season to taste.
10. Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
11. Arrange the cannelloni tubes over the top of the sauce in a single layer.
12. Spoon the remaining sauce over the cannelloni.
13. Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
14. Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.

nutmeg, pancetta, frozen spinach, garlic, ricotta cheese, lasagna sheets, parmesan cheese, cheddar cheese, tomato sauce, olive oil, garlic, onion, tomato passata, white wine, basil, salt, cracked black

Taken from www.food.com/recipe/chicken-pumpkin-and-spinach-cannelloni-106022 (may not work)