NZ Woman's Weekly
Ricotta, chicken and spinach cannelloni

Ricotta, chicken and spinach cannelloni

  • Meal Type

    Pasta
  • Servings

    4
  • Courses

    Dinner

This makes a great family meal.

The ricotta gives a yummy creamy texture and the parmesan delivers a final golden cheesy crust.

  • 1 tbsp oil
  • 1 onion, diced
  • 1 clove garlic, sliced
  • 500g chicken breast, finely chopped
  • 1 stock pod or 2 teaspoons chicken stock powder
  • ½ cup water
  • 250g ricotta cheese
  • 130g baby spinach leaves
  • 12 cannelloni tubes
  • 1 jar tomato pasta sauce
  • ½ cup grated parmesan, plus extra shaved parmesan

1 Preheat the oven to 180oC. Heat oil in a large frying pan and saute onion, garlic and chicken for 4-5 minutes until coloured. Add stock and water and simmer for 5 minutes until liquid has evaporated.

2 Stir in ricotta and spinach leaves and let wilt for 2-3 minutes, then stir through ¼ cup of the parmesan cheese. Allow to cool, then spoon into a piping bag or clean plastic bag (snip the corner off to make an impromptu piping bag).

3 Pipe mixture into cannelloni tubes. Spoon half the tomato sauce into an oven-proof dish and arrange the cannelloni in a single layer across the base, spoon over the remaining sauce and sprinkle with the last ¼ cup parmesan.

4 Bake for 30-35 minutes until bubbling and pasta is tender when pierced. Serve with salad greens and crusty bread with a few parmesan shavings.

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