Name: Chicken, spinach and ricotta cannelloni
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 60 gram (2 ounces) baby spinach leaves, shredded finely; 2 cup (500ml) bottled tomato pasta sauce; 375 gram (12 ounces) minced (ground) chicken; 2/3 cup (160g) ricotta cheese; 2 tablespoon coarsely chopped fresh oregano; 2/3 cup (50g) coarsely grated parmesan cheese; 10 dried cannelloni tubes (100g); 3/4 cup (75g) coarsely grated mozzarella cheese; 2 tablespoon coarsely chopped fresh flat-leaf parsley

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.

Serves 4

Cook

1H 10M

Ingredients

60 gram (2 ounces) baby spinach leaves, shredded finely

2 cup (500ml) bottled tomato pasta sauce

375 gram (12 ounces) minced (ground) chicken

2/3 cup (160g) ricotta cheese

2 tablespoon coarsely chopped fresh oregano

2/3 cup (50g) coarsely grated parmesan cheese

10 dried cannelloni tubes (100g)

3/4 cup (75g) coarsely grated mozzarella cheese

2 tablespoon coarsely chopped fresh flat-leaf parsley

Method

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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