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Chicken, Ricotta and Spinach Cannelloni

Prep time:
15 minutes
Cook time:
20 minutes
Serves:
4

Ingredients

Filling

  • 1 tbsp olive oil
  • 1 red onion, diced
  • ½ tsp dried thyme
  • 200g baby spinach leaves
  • 4 cloves garlic, finely chopped
  • 2 cups shredded leftover Waitoa Free Range Hot Roast Chicken or Waitoa Free Range Family Roast Chicken, or you can use poached Waitoa Free Range Chicken Breast
  • ¼ cup roughly chopped fresh parsley
  • ½ lemon, rind only
  • 1 pinch of ground nutmeg
  • 400g ricotta cheese
  • ½ cup finely grated parmesan
  • 1 egg
  • ½ tsp sea salt
  • ½ tsp cracked pepper

To assemble

  • 6-8 sheets of fresh pasta, roughly 18x20cm
  • 350mls cream
  • 2 tbsp finely grated parmesan
  • 1 clove garlic, minced
  • 1 cup grated mozzarella
  • Sea salt
  • Cracked pepper

Method

  1. Heat oven to 190ºC.
  2. Heat oil over a moderate heat in a large fry pan, add the onion and thyme and fry until onions are becoming translucent. Add the spinach and sweat until softened.
  3. Remove from heat and place in a large bowl.
  4. Add the remaining filling ingredients to the bowl and mix to combine.
  5. Place two large spoonfuls of the filling into the centre roll of a pasta sheet, then roll into a cylinder. Place into a large rectangular casserole dish, roughly 20x25cm in size.
  6. Continue with remaining pasta sheets and filling.
  7. In a bowl, mix together cream, parmesan and minced garlic. Pour over the cannelloni and top with grated mozzarella. Season with sea salt and cracked pepper.
  8. Bake for 20 minutes or until bubbling, golden and the pasta is tender.
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