Chicken, Ricotta and Spinach Mountain Bread Cannelloni

Serves 6-8

Time 1 hour

Ingredients

8-10 sheets of rice mountain bread

250g chicken mince

375g ricotta cheese

1 bunch of basil, roughly chopped

1 bunch of parsley, finely chopped

1 bunch of spring onion, finely chopped

1 brown onion, diced

4 garlic cloves, finely chopped

120g spinach

2 tbsp white wine

200g bocconcini, rip apart into small pieces

2 cup tomato passata

2 cup béchamel sauce

Mozzarella, topping

Method

Heat a pan on medium heat with some oil, add onion and cook until it’s translucent, then add the garlic and spinach, then add the white wine. Cook for a couple of minutes until the wine is evaporated. Set aside.

Preheat the oven to 180°C.

In a bowl, add the mince, ricotta, basil, onion mixture, parsley and spring onion. Mix to combine.

With a fork or a spoon place about 1-2 tablespoons of mince mixture on one sheet of mountain bread.

Smooth the mixture then roll it like sushi or wrap, then carefully place the roll onto a tray. Continue with the rest of the mixture until the rolls form a layer. 

Add the passata over the mountain bread wraps and spread evenly as a thin layer. 

Evenly add the bocconcini and spread a layer of béchamel sauce on top.

Sprinkle mozzarella evenly over the cannelloni. 

Bake for 35-45 minutes or until it’s golden brown.

Serve and enjoy.