Chickenpumpkin And Spinach Cannelloni Recipes
CHICKEN,PUMPKIN AND SPINACH CANNELLONI
It is easy and very tasty. Pork or veal mince can be substituted for chicken mince. Just for fun, why not have a combination of pork,veal and chicken. Whatever you choose,this recipe will get you top votes. You can make it ahead of time and it will freeze for up to 2 months.
Provided by Pietro
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 200°C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
- Cut the lasagna sheets into half.
- Place 3 tablespoons of filling at one end of the lasagna square.
- Roll up the lasagna square to enclose the filling.
- In a heavy based frypan add olive oil.
- Add garlic and onion and cook on medium heat until soft and golden.
- Add tomato passata and white wine and bring to the boil.
- Cook on high heat for 5 minutes or until sauce thickens.
- Remove from heat and add basil and season to taste.
- Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
- Arrange the cannelloni tubes over the top of the sauce in a single layer.
- Spoon the remaining sauce over the cannelloni.
- Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
- Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.
SPINACH AND RICOTTA CANNELLONI
Make and share this Spinach and Ricotta Cannelloni recipe from Food.com.
Provided by The cooking foodie
Categories Spinach
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- In a pan with olive oil fry minced garlic cloves for 1-2 minutes.
- Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach.
- In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg.
- When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water.
- Heat oven to 180C/360f.
- Transfer the filling into piping bag and fill all cannelloni tubes.
- Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in). Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese.
- Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more.
- for full video recipe visit my youtube channel: The cooking foodie https://www.youtube.com/watch?v=8hwU6oum7GA.
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