16 November, 2015
Chicken & Spinach Cannelloni
Chicken & Spinach Cannelloni
Serves: 6
Ingredients:
- 250g box dried cannelloni shells
- 1 small onion, roughly chopped
- 1 stalk celery, roughly chopped
- 4 mushrooms, roughly chopped
- 2 cloves garlic, roughly chopped
- 150g baby spinach
- 1 cup ricotta cheese
- 500g chicken mince
- 100g bacon pieces (optional)
- 1 portion C4K Kitchen’s Mumma’s Magic Sauce (approximately 700-800ml)
- 1 ½ cups grated cheese
- ½ cup grated parmesan cheese
Method:
- Preheat the oven to 180 degrees Celsius
- Place the onion, celery, mushrooms, garlic and baby spinach into to a food processer and blend until like breadcrumbs
[THERMO COOKING: Speed 6, 10 seconds] - Add in the ricotta cheese & chicken mince and blend until well combined
[THERMO COOKING: Speed 1, 30 second] - Place the mixture into a piping bag (or zip lock bag) and cut the end off to be slightly smaller than the opening in the cannelloni shell
- Fill the cannelloni shells and lay them in a lasagne dish until you have use all the mixture
- Sprinkle the bacon pieces evenly over the top of the shells then pour the MMS evenly over the top
- Finish by evenly sprinkling the cheese over the top of the dish
- Bake in the oven for 30 minutes until the cheese is golden and bubbly and the pasta has softened
Recipe Notes:
- Store covered in the fridge for a maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.