Zesty tasty sauce and filling make this cannelloni with melted cheese a great family meal. The lemon and oregano combine to give the sauce and filling a great flavour. It can be made low FODMAP, gluten and lactose free.
Ingredients 1 tbsp olive oil
3 cloves of garlic, crushed (exclude for low FODMAP)
1 small onion, finely cut (exclude for low FODMAP)
2 large tomatoes, diced
400 g tin tomatoes
3 tbsp dried oregano
1 large lemon, finely zested and juiced (reserve 1 tbsp)
1/2 cup water
500g chicken mince
1 box cannelloni (gluten free if required)
2 cups grated cheese (lactose free if required)
Salt and pepper
Salad, to serve (optional)
Preheat the oven to 180 degrees.
Sauté 2 cloves garlic for 1 minute in a frypan on medium heat. Add the onion and sauté until caramelised.
Add the tomatoes, 2 tbsp oregano, lemon juice (reserve 1 tbsp), 1 tbsp lemon zest, water, salt and pepper to taste, stir to combine. Bring to a boil and simmer for 10 minutes.
The lemon and oregano make this sauce tasty
While the sauce is cooking, combine the chicken mince, 1 clove garlic, 1/2 tbsp lemon zest, reserved lemon juice, 1 tbsp oregano and 1/2 cup grated cheese in a bowl. Season with salt and pepper.
Spread 1/3 of the pasta sauce onto a baking dish.
Use a teaspoon or piping bag to fill the cannelloni with the chicken mixture and place in the baking dish side by side.
Be careful not to break the cannelloni as you fill it
The sauce will cook the cannelloni and stop it sticking to the bottom
Spread the remaining sauce on top of the cannelloni and sprinkle on the cheese.
Bake for 30 minutes, until the cheese has melted and is golden. Set aside for 5 minutes to cool slightly.