Chicken and leek cannelloni

Method

• 1
  Preheat oven 200C/180C fan-forced. Lightly grease a 4cm deep, 20cm x 26cm (base) baking dish.
• 2
  Heat butter and oil in a large, heavy- based frying pan over medium heat. Add leek and garlic. Cook for 5 minutes or until leek has softened. Add chicken. Cook for 5 minutes or until browned. Add flour. Cook, stirring, for 1 minute. Gradually add milk and chicken stock, stirring until mixture is smooth. Cook, stirring, for 10 minutes or until mixture boils and thickens. Set aside.
• 3
  Place 1 lasagne sheet on a flat surface. Spoon 1⁄4 cup chicken and leek mixture along 1 long edge. Roll up to enclose filling. Place, seam-side down, in prepared dish. Repeat with remaining chicken and leek mixture and lasagne sheets. Spoon tomato passata over cannelloni.
• 4
  Sprinkle with ricotta and parmesan. Cover with baking paper, then foil. Bake for 20 minutes. Remove paper and foil. Bake for a further 20 minutes or until golden and pasta is tender. Serve sprinkled with parsley.