Chicken, mushroom and kale cannelloni recipe

Method

1. Preheat the oven to gas 6, 200°C, fan 180°C.
2. Heat the olive oil in a sauté pan and cook the mushrooms for 5 minutes. Add the kale with a splash of water and seasoning, cover with a lid and steam for 3-4 mins, until tender. Transfer to a bowl and set aside to cool.
3. Meanwhile, heat the tomatoes, garlic and the extra virgin olive oil in a pan over a low heat for 10 mins, until reduced.
4. In a pan of boiling water, lightly blanch the lasagne sheets. Cover a board with clingfilm and lay the sheets on top.
5. Stir the chicken, ricotta and nutmeg into the kale and mushrooms. Divide the mix among the pasta sheets.
6. Spoon a layer of the tomato sauce over the base of a large ovenproof dish. Roll up the sheets of lasagne, cut in half and nestle them into the dish. Pour over the remaining tomato sauce and sprinkle with the Parmesan.
7. Bake in the oven for 20 mins, until bubbling.

• Tip: Try switching chicken for fried bacon or kale for spinach.

• See more Pasta recipes

• Freezing and defrosting guidelines

  Cool completely, then freeze in a freezer-proof dish instead of baking. To cook, heat oven to gas 4, 180°C, fan 160°C and cook for 45-50 mins, until piping hot and golden.

• For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.