GROUND CHICKEN AND SPINACH CANNELLONI
This is a lovely recipe that I found on the net. I made changes as I saw fit. It can also be made with ground turkey.
Provided by love4culinary
Categories One Dish Meal
Time 1h
Yield 10 Cannelloni, 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 350 degrees F.
- First take out a skillet and saute ground chicken, onion and garlic.
- Using a spatula, make sure you break up the chicken making sure there are no chunks.
- Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
- Add your spinach, salt, pepper and 1/2 of your parm.
- cheese to the chicken and thoroughly combined.
- In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
- Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
- Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
- You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
- Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
- Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
- Make sure that when you come to the end of the last edge, that it is sealed tightly.
- Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese.
- Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese.
- Place your baking dish in the oven and bake for 40 minutes.
CHICKEN SPINACH CANNELLONI PIE
Make and share this Chicken Spinach Cannelloni Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 3h15m
Yield 6-8 serving(s)
Number Of Ingredients 25
Steps:
- Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
- Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
- Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
- The sauce may be refrigerated for 2 days, or frozen for 2 months.
- Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
- Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
- Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
- Refrigerate the sauce until ready to finish the pie.
- Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
- In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
- Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
- Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
- Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
- Spread half of the cannelloni filling over the noodles.
- Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
- Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
- Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
- Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
- Let the pie rest for 10 minutes before serving.
Nutrition Facts : Calories 792.5, Fat 41.1, SaturatedFat 22.2, Cholesterol 213.5, Sodium 1752.6, Carbohydrate 72, Fiber 5.6, Sugar 10.8, Protein 35.4
CHICKEN CANNELLONI (WITH OR WITHOUT SPINACH)
I'm not even sure where this recipe came from, it's been around so long. It sounds complicated, but it's really pretty simple, and goes together pretty quickly. And leftovers are great! If I'm making this for grownups, I add spinach, but if it's a family meal, I leave the spinach out. Sometimes, I will let the chicken marinate in white wine and thyme overnight before I begin.
Provided by Lightly Toasted
Categories Chicken Breast
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
- Remove the chicken breasts to a plate and allow them to cool slightly.
- While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
- Reserve the broth into a large saucepan.
- Put the onions and thyme into your food processor.
- Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
- Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
- (I've also used my old, heavy meat grinder for this).
- Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
- In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
- Mix thoroughly; set aside.
- In a large saucepan, melt butter.
- Whisk in flour, stirring constantly so it doesn't burn.
- Whisk in the reserved chicken broth, stirring constantly.
- Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
- Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
- Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
- Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
- Repeat until you're done.
- When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
- Tilt, to make sure it's spread evenly.
- Arrange canneloni in dish, and top with remaining sauce.
- Sprinkle with remaining 1/2 cup parmesan.
- Cover with foil, and bake at 350 for about 30 minutes.
- During last 10 minutes, take the foil off so that the parmesan browns.
- Allow to sit for about 10 minutes before serving.
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Provided by Kelsey Nixon
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
- To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
CHICKEN CANNELLONI
I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni because you are stuffing chicken breasts instead of the usual pasta tubes. -Barbara Nowakowski, North Tonawanda, New York
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.
Nutrition Facts : Calories 262 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 267mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.
CHICKEN CANNELLONI WITH CREAM SAUCE
From a Treasury of Great Recipes, by Vincent and Mary Price. This is also good with about 1/2 cup of chopped spinach mixed in with the chicken. I used manicotti for this - I'm sure other types of stuffable pasta would work as well. This works fine making the whole recipe in a large baking dish/pan.
Provided by pattikay in L.A.
Categories Poultry
Time 50m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Sauce.
- in a saucepan melt butter.
- Stir in flour, salt, pepper and nutmeg.
- add hot milk and cook, stirring, till sauce is smooth and thickened.
- cook over low heat for 5 minutes, stirring occasionally.
- Filling:.
- in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
- Add chicken, salt, herbs, pepper and wine.
- Simmer till wine is reduced by half.
- Stir in 1/2 cup of the sauce.
- Preheat oven to 450.
- Cook cannelloni in boiling salted water for 8 minutes.
- Drain and rinse in cold water.
- on each cannelloni put 2 T of the filling and roll up.
- arrange 2 filled cannelloni in a butter au gratin dish for each serving.
- to remaining sauce add tomato sauce and cream. Stir to blend.
- Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
- bake in very hot oven for 10 minutes or till top browns.
Nutrition Facts : Calories 475.7, Fat 32.2, SaturatedFat 15.2, Cholesterol 116.7, Sodium 1034.8, Carbohydrate 15.7, Fiber 0.9, Sugar 1.8, Protein 23.2
CHICKEN AND SPINACH CANNELLONI CAPRICCIO RECIPE - (4.6/5)
Provided by Bettybug
Number Of Ingredients 20
Steps:
- Make the pasta: Put the flour and salt in the bowl of a food processor and pulse. In a measuring cup, mix together the eggs, salt and water, and pour through the feed tube into the food processor while running. Process until the dough forms a ball and sticks to the blade, about 30 seconds. Add more water or flour as necessary to achieve the right consistency - a smooth, homogenized, compact dough. Transfer the dough to a floured work surface and knead a few times, just to bring it together. Wrap the dough in plastic and let rest for an hour. Roll dough paper-thin. Cut 3" by 3". Cook 6 at a time in 4 qts. boiling salted water for 5 minute and drain. Chicken Filling: Ground together chicken, spinach and mushrooms. Stir in parmesan cheese egg and egg yolk. Sauce: Blend flour and butter cook 1 min.. Add milk gradually. Stirring to smoothness. Off heat stir in grated parmesan cheese and egg yolk. Place equal amounts of filling on cooked pasta squares and roll up. Cover with sauce. Sprinkle with grated cheese and bake at 375 for 10 min. or until filling is set. Serves 6.
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.
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CHICKEN & SPINACH CANNELLONI - JULIA'S CUISINE
From juliascuisine.com
Cuisine ItalianTotal Time 1 hr 55 minsCategory Main CourseCalories 597 per serving
- In a large frying pan, add olive oil and about half of the crushed garlic. Cook for a minute before adding the peppers and onions. Cook on high heat for a few minutes until they start to brown. Then reduce heat to medium-low and continue to cook for about 10 more minutes. While the onions and peppers are cooking, add in a little of the tomato juice from the can. This will ensure they soften while they cook and not burn. Add tomatoes, herbs, salt and pepper. Continue to cook until the liquid in the tomatoes reduces by half. This will take around 10-12 minutes. Stir as it cooks. At this point taste your sauce and see if it is bitter at all. If so, add about a teaspoon of sugar. Stir well and leave to simmer for a few more minutes. Once you have finished this, add the mixture to the blender and blend in batches until you have a smooth sauce. Flavours can be adjusted once you have made your sauce with additional herbs, salt, pepper, sugar....
- Heat the reserved skillet and add a little olive oil and remaining garlic. Add in chicken and brown for just about 3 - 5 minutes. Add the spinach and stir until it has completed wilted. Remove from heat. Add prepared sauce to the chicken and spinach mixture.
- In a medium saucepan set over medium to high heat, melt butter until sizzling. Whisk in flour until you have a paste. Gradually start whisking in your milk. Continue doing this until you have added all the milk and you have a slightly thickened sauce. Reduce heat to medium low and add most of the cheese, both kinds, reserving a little for the top. Stir really well until all the cheese has melted into the sauce. Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat.
- Using a spoon, fill the cannelloni tubes with the chicken spinach filling. Repeat for all tubes. Place the filled tubes in a large deep sided baking dish. Use two pans if one isn't big enough. Evenly pour over the sauce. Top with remaining cheese.
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