Shelled walnuts, finely chopped    2 oz.
Cooked chicken without skin or bone minced or finely chopped,    6 oz.
Ground mace       1/4 tsp.
Ricotta cheese   4 oz.
Cottage cheese    4 oz.
Ready-to-use cannelloni     12 tubes
Polyunsaturated margorine     1 oz.
Plain four    1 oz.
Freshly ground black pepper
Skimmed milk      3/4 pint
Bay leaf
Tinned chopped tomatoes     14 oz.
Grated reduced-fat Cheddar cheese      1 oz.


  • Reserve 1 tablespoon of the walnuts. Mix the rest, and the chicken and mace into the ricotta. Fill the cannelloni with the mixture.
  • Melt the margarine in a saucepan, stir in the flour, season with pepper, and cook gently for 1 minute. Gradually mix in the milk, put in the bay leaf and bring to the boil, stirring until the sauce thickens. Discard the bay leaf.
  • Spread the tomatoes in a large grating dish and lay the cannelloni in one layer on top. Cover with the sauce and scatter on the Parmesan and reserved walnuts. Cook in the heated oven, covered, for 15 minutes, then uncover and cook for 20 minutes more, or until browned on top.
  • Garnish the cannelloni with parsley, and serve with colourful side salads or steamed broccoli.