Chicken and Spinach Canelloni

Chicken and Spinach Cannelloni

 

November 04, 2020

 

 

Yield:4-6

Prep time: 20

Cook time: 25

 

 

Ingredients

 

• 3 chicken breasts, cooked, finely chopped
• 1 cup ricotta cheese
• 1 bag (8-10 oz) baby spinach
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 12 cannelloni tubes
• 1 cup pasta/tomato sauce
• 1-1/2 cups half and half
• 1/2 cup milk
• 1/4 cup parmesan cheese, grated
• 1 tsp dried basil, oregano
• 1/8 tsp ground nutmeg
• Salt and pepper
• 1 tbsp olive oil

  

 

Instructions:

 

1. Put a large pot of water on your stovetop and bring to a rolling boil.  Add 1 tbsp of salt, then add the cannelloni tubes.  Cook 1-2 minutes under the recommended time for the brand you purchased.   Remove to a foil or parchment lined sheet and allow to cool so you are able to handle them.
2. Preheat oven to 400.  Heat the oil in a large skillet over medium high heat.  Add the onions, and cook for 5 minutes until soft.  Stir in the garlic and chicken and cook another 5 minutes.   
3. Add the milk and simmer for 5 minutes, until most of the liquid has evaporated, then stir in the ricotta cheese until well blended.  Add the spinach and cook about 3-4 minutes until spinach has wilted.   Turn off and remove from the heat. 
4. Spoon the tomato/pasta sauce on the bottom of your casserole dish.  Using a piping bag, or a Ziplock with the corner cut out, (spoons work also) stuff the chicken mixture into the cannelloni tubes.  Arrange them in a single layer on the bottom of the previously prepared dish.  Set Aside. 
5. In a mixing bowl, add the parmesan cheese and the spices, mix well, then add the half and half.  Pour this mixture over your cannelloni and bake for 20-25 minutes or until golden brown and the cream has reduced.   
6. When serving, use a flat spatula to remove the cannelloni, and spoon extra sauce from the dish over your cannelloni.

 

 

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Notes:

 

This was truly amazing!  I made it for our anniversary in lieu of going out.  I topped this with a few leftover roasted pine nuts I needed to use up.

 

All Photographs Copyright Tink's Kitchen and JSGrey