Ingredients
• 1 1/2 teaspoons olive oil
• 1 3/4 cups loosely packed fresh basil leaves
• 1 small white onion, cut into quarters
• 2 garlic cloves, crushed
• 2 1/4 tablespoons plain flour
• 365ml Lite White milk
• Salt & freshly ground black pepper
• 450g lean chicken breast mince
• 1 120g pkt instant dried cannelloni tubes
• 30g (1/4 cup) shredded light mozzarella
• 1 bunch English spinach, stems trimmed, washed
Method
1. Position an oven shelf in top rack of oven. Preheat oven to 230°C. Brush a 17 x 23cm shallow (base measurement) baking dish with 1/2 teaspoon of oil. Place 1 1/2 cups of basil leaves, onion, garlic, flour, 85ml milk, remaining oil, 1/2 teaspoon salt in bowl of a food processor. Process until basil is chopped.
2. Combine mince, 1/4 teaspoon of salt, 1/2 teaspoon of pepper and 1 tablespoon of basil mixture in bowl. Fill each cannelloni tube. Place in a single layer in the baking dish.
3. Place remaining milk and basil mixture in a saucepan over medium heat. Cook, stirring, for 1-2 minutes or until mixture thickens. Pour sauce over the cannelloni and sprinkle with mozzarella. Bake in preheated oven for 18 minutes or until cannelloni are tender when pierced with a knife.
4. Meanwhile, place the spinach with water clinging to the leaves in a medium saucepan over medium-low heat. Cook, covered, shaking pan occasionally, for 2-3 minutes or until wilted. Season with salt and pepper.
5. Place spinach on plates, top with 3 cannelloni tubes and remaining basil.
