Cannelloni pasta tubes packed with a cheesy ricotta and chicken filling, and topped with a creamy and delicious tomato sauce. Simple, super easy to make, and SO tasty!
Ingredients:
- 12 cannelloni tubes
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 cooked chicken breasts, finely chopped
- 1/2 cup milk
- 1 cup part-skim Ricotta cheese
- 1 bag (8 to 10 ounces) baby spinach
- salt and fresh ground pepper, to taste
- 1 cup pasta sauce
- 1 1/2 cups half & half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground nutmeg
- salt and fresh ground pepper, to taste
Instructions:
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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.
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Preheat oven to 400F.
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Heat oil in a large skillet over medium-high heat.
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Add onions and saute for 2 minutes; stir in garlic and chicken and continue to cook for 4 minutes.
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Add milk and simmer for 2 minutes, or until most of the liquid has evaporated.
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Stir in ricotta cheese until well blended.
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Add spinach and cook for 2 minutes, or until wilted.
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Remove from heat and let stand a few minutes, or until cool enough to handle.
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Spoon pasta sauce on the bottom of a 9×13 baking dish and set aside.
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Using a spoon, your hands, or even a piping bag, stuff the prepared chicken mixture into cannelloni tubes.
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Arrange the cannelloni in a single layer on the bottom of the previously prepared baking dish. Set aside.
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In a mixing bowl, combine half & half, parmesan, basil, oregano, nutmeg, salt, and pepper; whisk until thoroughly combined.
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Pour the half & half mixture over the cannelloni.
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Bake in the oven for 18 to 20 minutes, or until top is golden brown and the cream is reduced.
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Remove from oven and let stand 3 minutes, or until sauce has slightly thickened.
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Spoon the sauce over the cannelloni and serve.
more instructions please visit: https://diethood.com/creamy-ricotta-spinach-chicken-cannelloni/
