Recipe

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.

  • 1 hr 10 mins cooking
  • Serves 4
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Ingredients

Chicken, spinach and ricotta cannelloni
  • 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

Chicken, spinach and ricotta cannelloni
  • 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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