Nonna's Chicken, Spinach & Ricotta Cannelloni
with Mozzarella & Parmesan Cheese
Calories
:
679 kcalProtein
:
64g proteinPreparation Time
:
30 minutesDifficulty
:
EasyVeggie
Allergens:
- Milk
- Eggs
- Gluten
- Wheat
- May contain traces of allergens
- Milk
- Soy
Sink into pure comfort with these melt-in-your-mouth pasta tubes packed with chicken, creamy ricotta and earthy spinach. Baked in a rich tomato sauce and smothered with a bubbly, golden duo of melted mozzarella and sharp Parmesan, it's a cheesy, Italian-inspired dream. Treat yourself to a truly decadent, restaurant-quality bake right at home.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Brown Onion
1 packet
Baby Spinach Leaves
2
Ricotta
(Contains: Milk)
1 packet
Parmesan Cheese
(Contains: Milk)
1 packet
Diced Tomatoes with Garlic & Onion
1 packet
Lasagne Sheets
(Contains: Eggs, Gluten, Wheat May be present: Milk, Soy)
1
Grated Mozzarella
(Contains: Milk)
1 sachet
Chilli Flakes
330 g
Chicken Breast
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Non-Stick Pan
•Baking Dish
Cooking Steps
1
- Preheat oven to 220°C/200°C fan-forced.
- Thinly slice brown onion.
- Cut chicken breast into 2cm chunks.
2
- In a large frying pan, heat a drizzle of olive oil over high heat.
- When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes.
- Reduce heat to medium-high, then add onion, stirring, until softened, 4-5 minutes.
- Add baby spinach leaves and cook until just wilted, 1-2 minutes. Transfer to a large bowl and set aside to cool slightly, 5 minutes.
- Once cooled, add ricotta, Parmesan cheese and season with salt and pepper. Gently mix until combined.
TIP: Chicken is cooked through when it is no longer pink in the middle.
3
- Slice fresh lasagne sheets in half widthways.
- Spoon a quarter of the diced tomatoes with garlic and onion into the bottom of a baking dish. Lay cut lasagne sheets on a flat surface.
- Spoon a heaped tablespoon of spinach and ricotta filling down the centre of each sheet. Roll sheets up tightly and place, seamside down, in baking dish.
- Repeat with remaining sheets and filling, ensuring they fit together snugly in the baking dish.
- Evenly spread cannelloni with the remaining diced tomatoes and sprinkle with shredded mozzarella.
- Bake until golden, 15-20 minutes.
4
- Divide indulgent chicken, spinach and ricotta cannelloni between plates. Garnish with a pinch of chilli flakes (if using). Enjoy!
