Packed with creamy ricotta, greeny goodness and succulent Santa Rosa chicken, pasta bake is a great midweek go-to.

Ingredients

800 g	Cannelloni tubes, par-cooked and cut in half
30 g	Butter
2 bunches	Kale, or silverbeet destalked and leaves finely shredded
2 heads	Broccoli, - florets only blanched until until tender then finely chopped
300 g	Basil pesto
400 g	Ricotta cheese
600 g	Creme fraiche
2	Lemons, zested
1 packet	Santa Rosa Shredded Chicken, roughly chopped
350 g	Smoked havarti, or smoked cheddar grated

Directions

1. Preheat oven to 200C and grease a large round shallow dish.
2. In a fry pan, sauté the kale or silver beet in butter until just wilted. Set aside to cool.
3. In a large bowl add the broccoli, pesto, ricotta, crème fraiche, lemon zest and cooled kale. Season and mix well.
4. Fold the chicken and half the smoked cheese into the mixture.
5. Put the par-cooked and cut cannelloni tubes into the buttered dish and stuff the mixture into the tubes.
6. Pour the remaining mixture over the top and sprinkle with the rest of the smoked cheese. Bake for 30 mins until bubbling and golden.

Let’s serve

Finish off with a generous blob of pesto and a side salad of cherry tomatoes, fresh

basil and balsamic vinaigrette.