|9 (225 g)||Italpasta Oven Ready Lasagne|
|16||Italpasta Oven Ready Cannelloni Shells|
|1 jar (680 mL)||Italpasta Chunky Style Marinara Sauce|
|2 cups (500 mL)||steamed broccoli florets|
|2 cups (500 mL)||low-fat ricotta, divided|
|¼ cup (60 mL)||grated Parmesan cheese|
|¼ cup (60 mL)||toasted walnuts|
|1 tsp (5 mL)||lemon zest|
|¼ tsp (1 mL)||hot pepper flakes|
|1 cup (250 mL)||finely shredded chicken|
- Preheat the oven to 350°F (180°C). Combine 1 1/2 cups (375 mL) ricotta with the broccoli, Parmesan, walnuts, lemon zest, hot pepper flakes and garlic in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Stir in the chicken.
- Transfer the mixture into a piping bag without a tip. Place the tip in one end of a cannelloni and pipe the filling in until it reaches the centre. Turn the cannelloni around to fill the other end. Repeat with remaining cannelloni.
- Spread 3/4 cup (175 mL) sauce over the bottom of a 9 x 13-inch (3 L) baking dish. Arrange cannelloni shells in a single layer. Top with remaining marinara sauce and crumble ricotta cheese down the centre. Bake for 30 to 35 minutes or until cannelloni are tender and sauce is bubbly. Let cannelloni stand for 5 minutes before serving.
Calories per serving 623, Fat 16 g, Cholesterol 47 mg, Sodium 788 mg, Carbohydrates 23 g, Fibre 7 g, Sugar 8 g, Protein 28 g
- One serving contains 29% of the %DV of Calcium