Serves 6-8
Ingredients
- 250g Ricotta
- 1 egg
- 1 ½ jars Goldcrest Basil Pesto
- 500g cooked shredded chicken
- 300g mozzarella, grated
- 2 tbsp butter
- 1 tbsp minced garlic
- 50ml flour
- 2 ¼ cups milk
- ½ cup parmesan, grated
Method
- For the sauce, melt the butter in a pan, and stir in the garlic and flour. Simmer for a minute or two before slowly adding the milk. Continue to stir until the sauce thickens. Finally stir in the parmesan.
- For the filling, mix the ricotta, egg and 1 jar of pesto together.
- Take a ¼ of the ricotta filling and mix it together with the chicken and 200g of the mozzarella cheese.
- Fill the cannelloni with this chicken cheese mixture.
- Arrange the cannelloni in your baking dish and spread over the remaining pesto.
- Pour over the sauce.
- Finally sprinkle over the remaining cheese.
- Cover with foil and bake for 25-40 minutes, then remove the foil and brown the cheese, approximately 5-10 minutes.