• Partnered with
  • Serves 5
  • 10 mins prep
  • 50 mins cook

Chicken, ricotta & spinach cannelloni

Chicken ricotta & spinach cannelloni

My family loves this easy-to-eat cannelloni for dinner. It’s great for using up leftover deli chicken and, with the spinach, makes for a healthy meal. You can also add extra vegetables such as grated carrot, or exchange the chicken for chopped ham.


Chicken, ricotta & spinach cannelloni

  • 1 tbsp olive oil
  • 1 onion, diced
  • 2 cloves garlic, finely diced
  • 2 cups deli roasted chicken, shredded
  • 120 g baby spinach leaves
  • 250 g ricotta cheese
  • 500 g jar tomato pasta sauce
  • sea salt and cracked pepper
  • 400 g fresh pasta sheets
  • 1/4 cup grated parmesan or mozzarella cheese, or both
  • fresh thyme, to garnish
  • green salad, to serve


  1. Preheat the oven to 180°C. Heat the oil in a large frying pan, add the onion and garlic, then cook over a low heat for 3-4 minutes until soft and fragrant but not coloured.
  2. Add the chicken meat, spinach and ricotta, then cook for a further 2-3 minutes until the spinach has wilted and turned bright green. Add half the tomato sauce to the chicken mixture and season to taste.
  3. Cut the pasta sheets into even-sized squares.
  4. Heat a large saucepan of boiling water and dip the pasta into water for 1-2 minutes until pliable. Lift out with tongs and lay on a sheet of baking paper.
  5. Arrange 2-3 tablespoons of mixture down one side of the pasta and roll up to make a log. Arrange in an oven-proof dish with the seam underneath to keep it tightly rolled. Repeat with the remaining pasta and chicken filling.
  6. Pour the remaining tomato sauce over the cannelloni and sprinkle with the cheese. Bake for 30-40 minutes until golden and bubbling.
  7. Garnish with fresh thyme and serve with a green salad.

Average rating

11 ratings
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