CASALARE CHICKEN CANNELLONI
• 1 Box Casalare Cannelloni (10 Cannelloni Tubes per box)
• 1 Chicken breast
• 250gm Frozen chopped leaf spinach, defrosted & discard of the excess water.
• 375gm tub of smooth Ricotta.
• Egg (optional)
• 2 x 500gm jar Tomato & Basil Pasta Sause.
• Bag shredded cheese.
First make filling for the Cannelloni Pasta Tubes.
Cook 1 sliced chicken breast in pan. Use 2 TB of Olive Oil and fry lightly
for 2 minutes on both sides. Place lid on the frypan and cook on medium
heat for 10 mins.
Place chicken in food processor and reduce to crumb type consistency.
Mix chicken, spinach and ricotta all together. You can then add an egg
which is optional
PIECING YOUR CANNELLONI TOGETHER:
Layer the bottom of the baking dish with 1 jar pasta sauce
and spread evenly.
Proceed to fill the cannelloni pasta tubes with the filling mixture, making sure you push it up firmly by using the end of a wooden spoon or something similar.
Place each cannelloni tube in the baking dish making sure the pasta sauce is pushed up between the pasta tubes.
Complete filling and layering the cannelloni pasta tubes in the baking dish. Cover the cannelloni tubes with the remaining 500gm of pasta sauce and spread out evenly.
Cover with foil and bake at approx 175 degrees for 40 Mins.
Check if cooked by pressing cannelloni tube with the pointy tip of a knife. Remove foil.
If firm but cooked add the shredded cheese to the top of the cannelloni
and grill until golden, about 8 mins.
Serve with a fresh side salad and enjoy.