Petria's Mexican Chicken Cannelloni

Total time: 50 mins Ingredients olive or canola oil spray 500g lean chicken mince 1 red capsicum, finely chopped 400g can red kidney beans, drained and rinsed 200g jar Mexican salsa or taco sauce 580g jar tomato-based pasta sauce 380g packet fresh lasagne sheets 420g can tomato soup cup grated reduced fat tasty cheese Method Preheat oven to 180 degrees C. Spray a large non-stick frying pan with oil. Add chicken and capsicum, cook for 5 minutes over high heat, breaking up the mince with back of spoon. Add beans, salsa and pasta sauce. Stir until combined and remove from the heat. Cut pasta sheets crossways into thirds and lay out on a board. Spoon a line of filling lengthways along the middle of each piece, and carefully roll to create a tube. Arrange tubes closely together in a large baking dish, joined side down. Pour over tomato soup and sprinkle with grated cheese. Bake for 20-25 minutes until cheese is brown. Serve with salad. Garnish with chervil, if desired. Hint Mexican salsa and taco sauce can be mild, medium or hot - use whichever you prefer. You may need two baking dishes for this recipe.