Cook pasta, in 2 batches, in a large saucepan of boiling, salted, water for 5 minutes or until just tender. Remove pasta sheets from water and transfer to a board. Add broccoli and cauliflower to pan. Cook for 5 minutes or until tender. Drain. Refresh under cold water. Finely chop broccoli and cauliflower.
Combine ricotta, parmesan, garlic, onion, thyme, broccoli, cauliflower and chicken in a bowl. Season with salt and pepper.
Spread 1 cup tomato passata over the base of a baking dish. Divide chicken mixture evenly between pasta sheets and roll up tightly to enclose filling. Cut each roll in half horizontally. Place upright in baking dish.
Top pasta rollups with remaining sauce and sprinkle with Perfect Bakes cheese. Bake, covered with foil, for 15 minutes. Uncover, bake for 15 minutes or until sauce is hot and bubbly and cheese is golden.
Tips & Hints:
Using a pre-cooked roast chicken from the supermarket or chicken shop makes this recipe even easier to prepare. Easily shred the chicken using two forks or by hand.
Wondering what you can do with ricotta cheese? Whether you have a whole tub or just some leftover ricotta, there are plenty of ways to use it! Check out these simple tips and easy dinner recipes using ricotta.
This mac and cheese sauce is smooth, creamy, cheesy and clings perfectly to macaroni. Learn how to make it, how to avoid lumps and what cheese to use to get the best creamy but flavourful result.
In partnership and featuring recipes from Perfect Italiano.