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.