Chicken, spinach and ricotta cannelloni

Chicken, spinach and ricotta cannelloni makes a great weekend lunch to share. A piping bag filled with the chicken mixture will make filling the cannelloni tubes really easy.
chicken, spinach and ricotta cannelloni
1H 10M



1.Preheat oven to 200°C/400°F. Grease 20cm x 30cm (8 inch x 12 inch) ovenproof dish.
2.Boil, steam or microwave spinach until wilted; rinse under cold water, squeeze excess water from spinach, chop finely.
3.Pour half the pasta sauce into dish. Combine chicken, spinach, ricotta, oregano and half the parmesan in medium bowl; season.
4.Fill cannelloni tubes with chicken mixture; place, in a single layer, in dish. Spoon over remaining pasta sauce. Sprinkle with mozzarella and remaining parmesan.
5.Bake, covered, about 45 minutes or until pasta is tender. Stand 10 minutes. Sprinkle with parsley to serve.

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