Chicken, spinach and ricotta cannelloni

Name: Chicken, spinach and ricotta cannelloni
Cook time: 1 h 10 min
Total time: 1 h 10 min
Ingredients: 60 gram (2 ounces) baby spinach leaves, shredded finely; 2 cup (500ml) bottled tomato pasta sauce; 375 gram (12 ounces) minced (ground) chicken; 2/3 cup (160g) ricotta cheese; 2 tablespoon coarsely chopped fresh oregano; 2/3 cup (50g) coarsely grated parmesan cheese; 10 dried cannelloni tubes (100g); 3/4 cup (75g) coarsely grated mozzarella cheese; 2 tablespoon coarsely chopped fresh flat-leaf parsley

www.womensweeklyfood.com.au

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Cook Time: 70 minutes

Total: 70 minutes

Servings: 4

Ingredients

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60 gram (2 ounces) baby spinach leaves, shredded finely2 cup (500 milliliters) bottled tomato pasta sauce375 gram (12 ounces) minced (ground) chicken2/3 cup (160 grams) ricotta cheese2 tablespoon coarsely chopped fresh oregano2/3 cup (50 grams) coarsely grated parmesan cheese10 dried cannelloni tubes (100 grams)3/4 cup (75 grams) coarsely grated mozzarella cheese2 tablespoon coarsely chopped fresh flat-leaf parsley

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Instructions

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Step 1

Preheat oven to 200°C/400°F. Grease 20cm x 30cm (8 inch x 12 inch) ovenproof dish.

Step 2

Boil, steam or microwave spinach until wilted; rinse under cold water, squeeze excess water from spinach, chop finely.

Step 3

Pour half the pasta sauce into dish. Combine chicken, spinach, ricotta, oregano and half the parmesan in medium bowl; season.

Step 4

Fill cannelloni tubes with chicken mixture; place, in a single layer, in dish. Spoon over remaining pasta sauce. Sprinkle with mozzarella and remaining parmesan.

Step 5

Bake, covered, about 45 minutes or until pasta is tender. Stand 10 minutes. Sprinkle with parsley to serve.