Kathryn takes a traditional spinach and ricotta cannelloni to the next level by adding some shredded chicken. It’s the perfect meal to share with family or friends.
Time: 45 minutes
- 2 chicken breasts
- 340g frozen spinach, thawed
- 1 cup, plus 2 tablespoons Parmesan cheese
- 850 grams ricotta cheese
- 2 egg whites
- 1 teaspoon fresh garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon nutmeg
- 8 cannelloni tubes
- 4 1/2 cups napoli sauce
- 1/2 cup part-skim mozzarella cheese, shredded
- 4 teaspoons oregano
Pre heat oven to 180°C.In a frying pan, cook chicken and then shred with two forks. In a large bowl, combine ricotta, egg whites, 1 cup of Parmesan, nutmeg and pepper. Add spinach and chicken then combine. Fill each cannelloni tube with 1/4 cup of mixture and place in an ovenproof dish. Pour over napoli sauce and sprinkle with shredded mozzarella and oregano. Cover with foil and bake in oven at for half an hour. Rest before serving, sprinkling with remainder of Parmesan cheese.