CREAMY RICOTTA SPINACH and CHICKEN CANNELLONI
Juicy and
perfectly seasoned spinach and ricotta filling in cannelloni pasta tubes, topped
with a simple, flavorful tomato sauce and melted cheese. Ideal for freezing!
Ingredients:
- 1/2 cup milk
- 1 cup pasta sauce
- 12 cannelloni tubes
- 1 1/2 cups half & half
- 1 yellow onion, diced
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground nutmeg
- 1 cup part-skim Ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1 bag (8 to 10 ounces) baby spinach
- salt and fresh ground pepper, to taste
- salt and fresh ground pepper, to taste
- 3 cooked chicken breasts, finely chopped
Instructions:
- Cook cannelloni tubes for 5 minutes in boiling water; rinse and set aside to cool for a few minutes, or just until cool enough to handle.
- Preheat oven to 400F.
- Heat oil in a large skillet over medium-high heat.
- Add onions and saute for 2 minutes; stir in garlic and chicken and continue to cook for 4 minutes.
- Add milk and simmer for 2 minutes, or until most of the liquid has evaporated.
- Stir in ricotta cheese until well blended.
- Add spinach and cook for 2 minutes, or until wilted.
- Remove from heat and let stand a few minutes, or until cool enough to handle
- Spoon pasta sauce on the bottom of a 9x13 baking dish and set aside.
- Using a spoon, your hands, or even a piping bag, stuff the prepared chicken mixture into cannelloni tubes.
- Arrange the cannelloni in a single layer on the bottom of the previously prepared baking dish. Set aside.
- In a mixing bowl, combine half & half, parmesan, basil, oregano, nutmeg, salt, and pepper; whisk until thoroughly combined.
- Pour the half & half mixture over the cannelloni.
- Bake in the oven for 18 to 20 minutes, or until top is golden brown and the cream is reduced.
- Remove from oven and let stand 3 minutes, or until sauce has slightly thickened.
- Spoon the sauce over the cannelloni and serve. Enjoy your cooking!
