Chicken and Spinach Canelloni

Wednesday, November 4, 2020

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.

Chicken and Spinach Canelloni

November 04, 2020


Prep time: 20

Cook time: 25

Total time:


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



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.


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. 


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.


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 o the bottom of the previously prepared dish.  Set Aside.


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. 


When serving, use a flat spatula to remove the cannelloni, and spoon extra sauce from the dish over your cannelloni.


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