Spinach and Chicken Cannelloni

Spinach and Chicken Cannelloni
Prep time
Cook time
Total time
Serves: 4 to 6
  • 1 tbsp olive oil
  • 4 garlic cloves, minced
  • 1 lb (500 g) ground chicken
  • 3 cups baby spinach leaves, coarsely chopped
  • 2 cups ricotta cheese
  • ½ cup finely grated, fresh parmesan cheese
  • ½ tsp ground nutmeg
  • ½ tsp salt
  • ½ tsp cracked black pepper
  • 7 oz (200 g) package oven ready cannelloni
  • 24 oz (700 ml) can pasta sauce
  • 1 cup grated mozzarella cheese
  1. Grease a large shallow casserole dish.
  2. Preheat the oven to 350°F (180°C).
  3. Heat the oil in a large frying pan over medium high heat.
  4. Add the garlic and chicken and cook, stirring occasionally for about l0 minutes or until the chicken is cooked.
  5. Stir in the spinach and cook for about 2 minutes or until the spinach is wilted.
  6. Remove from the heat and stir in the ricotta and parmesan cheese, nutmeg, salt and pepper, stir until well combined.
  7. Spoon the mixture into a resealable plastic bag or a piping bag without a nozzle.
  8. Snip a corner of the plastic bag and pipe the chicken mixture into each cannelloni shell.
  9. Pour ⅓ of the sauce into the casserole dish.
  10. Place the cannelloni in a single layer on the pasta sauce.
  11. Pour the remaining pasta sauce over the cannelloni and sprinkle with mozzarella cheese.
  12. Bake, uncovered in the preheated oven for 30 to 40 minutes or until the pasta is tender and the cheese is golden brown.
Make Ahead: The cannelloni can be made 3 days ahead and stored, covered in the refrigerator or frozen for up to 3 months.