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.
Apr 28, 2015 10:00pm- Serves 5
- 10 mins preparation
- 50 mins cooking
ingredients
Chicken, ricotta & spinach cannelloni
- 1 tablespoon olive oil
- 1 onion, diced
- 2 clove garlic, finely diced
- 2 cup deli roasted chicken, shredded
- 120 gram baby spinach leaves
- 250 gram ricotta cheese
- 500 gram jar tomato pasta sauce
- sea salt and cracked pepper
- 400 gram fresh pasta sheets
- 1/4 cup grated parmesan or mozzarella cheese, or both
- fresh thyme, to garnish
- green salad, to serve
method
- 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.