Creamy Ricotta Spinach Chicken (Printable Version)
Tender chicken and ricotta with spinach fill baked cannelloni topped with a creamy tomato sauce.
# Ingredients Required:
→ Pasta
01 -
12 cannelloni tubes
→ Filling
02 -
1 tablespoon olive oil
03 -
1 yellow onion, diced
04 -
2 cloves garlic, minced
05 -
3 cooked chicken breasts, finely chopped
06 -
120 ml milk
07 -
240 g part-skim ricotta cheese
08 -
225–280 g baby spinach
09 -
Salt and freshly ground black pepper, to taste
→ Sauce
10 -
240 ml pasta sauce
11 -
360 ml half & half
12 -
25 g grated Parmesan cheese
13 -
1/2 teaspoon dried basil
14 -
1/4 teaspoon dried oregano
15 -
1/8 teaspoon ground nutmeg
16 -
Salt and freshly ground black pepper, to taste
# Guide to Cooking:
01 -
Cook cannelloni tubes in boiling water for 5 minutes, then rinse under cold water and let cool until manageable.
02 -
Set oven temperature to 200°C (400°F).
03 -
Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for 2 minutes. Incorporate minced garlic and chopped chicken; cook for an additional 4 minutes.
04 -
Pour in milk and simmer until most liquid evaporates, about 2 minutes.
05 -
Stir ricotta cheese into the mixture until fully blended. Add baby spinach and cook for 2 minutes until wilted. Remove from heat and allow to cool slightly.
06 -
Spread pasta sauce evenly on the bottom of a 23x33 cm (9x13 inch) baking dish.
07 -
Stuff the cooled chicken and ricotta mixture into the cannelloni tubes using a spoon, hands, or piping bag.
08 -
Place stuffed cannelloni in a single layer over the pasta sauce in the baking dish.
09 -
Whisk half & half, grated Parmesan, dried basil, dried oregano, ground nutmeg, salt, and pepper until well combined.
10 -
Pour the half & half mixture evenly over the cannelloni. Bake for 18 to 20 minutes until the top is golden brown and the cream has reduced.
11 -
Remove from oven and let stand for 3 minutes to thicken slightly. Spoon remaining sauce over cannelloni before serving.
# Extra Suggestions:
01 -
Use part-skim ricotta for a lighter filling while maintaining creaminess. Allow the filled tubes to cool before stuffing to prevent tearing.