Ingredients:
1 (600 g) jars chunky tomato pasta sauce
300 g ground chicken
250 g smooth ricotta cheese
1/4 teaspoon chicken stock powder
1 garlic cloves, crushed
1/4 cup fresh herbs
1 (120 g) packets instant cannelloni tubes
30 g butter
2 tablespoons all-purpose flour
1 1/4 cups milk
3/4 cup grated cheddar cheese
1 teaspoon cracked pepper
Directions:
Preheat oven to 180 C.
Lightly grease a deep rectangular baking dish.
Spoon pasta sauce into the baking dish and set aside.
Place chicken, garlic, ricotta, stock powder and herbs into a bowl and mix well.
Spoon or pipe the chicken mixture into the cannelloni tubes and place in a single layer over the pasta sauce.
Melt butter in a small pan; add the flour and cook for 1 minute.
Remove from heat and gradually add the milk.
Return to heat and cook for 3- 4 minutes, or until thick and smooth.
Stir in half the cheese.
Pour the cheese over the cannelloni tubes and sprinkle with the remaining cheese and pepper.
Bake for 35- 40 minutes, or until the cannelloni tubes are tender.
Servings: 4-6
Time preparation: 30 min.
Time total: 70 min.