A perfect dish if you're entertaining.


  • for the passata:
  • 1 diced onion (medium)
  • purée garlic (2 cloves)
  • 4 tblsp olive oil
  • 2 tblsp balsamic vinegar
  • 0.5 l sieved cooked tomatoes
  • for the chicken mousse:
  • 1 chicken breast (small)
  • 1 egg white
  • 200 ml cream
  • for the filling:
  • 8 cooked pasta sheets (homemade or dried lasagne )
  • 500 g mussels cooked (3kg raw weight)
  • 300 g wild mushroom mix
  • 1 bunch of scallions
  • 100 g parmesan cheese
  • 1 leek (sliced and sautéd)


  • Sauce:
  • Warm the olive oil, add the garlic and onion and cook with-out colour until soft. Next add the vinegar and reduce, next the tomato. Bring to the boil and simmer for 15mins, correct seasoning.
  • Chicken Filling:
  • In a food blender, puree the chicken, next add the egg white and blend. Next slowly add the cream. Season with salt and pepper.
  • Filling:
  • Drain the cooked mussels, reserve the juice.
  • Roughly chop the mushrooms and sauté in olive oil with sliced scallions allow to cool.
  • Mix with the mussels and bind all with the chicken mousse, correct the seasoning.
  • Place the pasta sheets on an oiled work surface.
  • Spoon some mix onto the pasta and roll, repeat for all pasta sheets.
  • Combine:
  • Place Cannelloni in an oven proof dish.
  • Pour over the tomato passata and some mussel juice.
  • Sprinkle with parmesan cheese and cover with greaseproof and tin foil.
  • Bake at 170 celsius for 25-30 mins in a preheated oven.
  • When cooked, drain the sauce and pass through a fine sieve.
  • To serve place some cooked leeks in a dish.
  • Place the cannelloni on top and coat with sauce and serve.

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