Chicken and spinach cannelloni

Step 1

Remove spinach leaves from stalks and wash well. Place into a large heatproof bowl. Cover with boiling water. Stand for 1 minute. Drain. Roughly chop. If using frozen spinach, allow to thaw. Squeeze spinach between hands to remove excess water. Return spinach to bowl.

Step 2

Heat oil in a large heavy-based frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or until tender. Add chicken mince. Cook for 5 minutes, stirring with a wooden spoon to break mince up. Set aside to cool.

Step 3

Add ricotta, mince mixture, and salt and pepper to spinach. Mix well.

Step 4

Melt butter in a heavy-based saucepan over medium-high heat. Add flour. Cook, stirring, for 1 to 2 minutes, or until mixture is bubbly. Remove from heat. Slowly add milk, stirring until mixture is smooth. Return to heat. Cook, stirring, for 10 minutes or until mixture comes to the boil.

Step 5

Cut 4 pasta sheets in half crossways. Place 1/4 cup of chicken filling along 1 long edge. Roll up. Place into base of a greased 6cm deep, 20cm x 29cm baking dish. Repeat with remaining 7 pieces of pasta and filling. Pour pasta sauce evenly over cannelloni. Top with white sauce.

Step 6

Bake, uncovered, for 30 to 35 minutes or until pasta is tender and top is golden. Allow to stand for 10 minutes before serving.