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.
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.
ITALIAN STYLE PORK AND SPINACH CANNELLONI
From the Australian Pork site. I made this the other night and if I was rating it I'd give it 5 stars for speed of making and taste-it was DELICIOUS! I had no lemon thyme, so used a mix of regular thyme and lemon zest. That was great in it.
Provided by JustJanS
Categories Pork
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat the oven to 180°C.
- In a large bowl combine the pork mince, ricotta, spinach leaves, eggs, lemon thyme and pepper and mix well.
- Place the pork mixture into a piping bag with a large 4 cm plain tube.
- Lay the lasagne sheets on flat board and cut sheets into 2 or 3 sections depending upon size.
- Pipe the pork mixture onto the centre of each sheet of pasta. Roll to enclose filling. Brush the edge with a little water to seal. Place each roll fold side down in a shallow oven-proof dish in a single layer.
- Pour over the tomato pasta sauce and sprinkle surface with grated mozzarella cheese.
- Bake in the pre-heated oven for 25-30 minutes until cheese is bubbling. Serve hot with crisp garden salad.
- Note:.
- This dish can be prepared ahead of time and refrigerated for 48 hours prior to baking.
Nutrition Facts : Calories 535.6, Fat 39.9, SaturatedFat 14.6, Cholesterol 219.2, Sodium 805.3, Carbohydrate 8.3, Fiber 2.7, Sugar 5.5, Protein 35.5
MEAT AND SPINACH CANNELLONI
Make and share this Meat and Spinach Cannelloni recipe from Food.com.
Provided by carolynsoum
Categories One Dish Meal
Time 1h50m
Yield 12 16 calleloni"s, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- .Stuffed Cannelloni.
- In large skillet, combine meat, onion and garlic. Cook until onion is tender and meat is brown. Remove from heat. Cool. Add spinach, eggs, crumbs, ¼ cup (50 mL) of the cheese, oregano, salt and pepper. Stuff uncooked cannelloni with meat mixture. Pour thin layer of tomato sauce on bottom of 13x9-inch (3.5 L) pan. Arrange cannelloni in single layer. Pour remaining sauce over, being certain to cover all pasta. Sprinkle graded mozzarella cheese. Cover with aluminum foil. Bake in 375°F (190?C) oven about 1 hour or until tender. 6 to 8 servings. Take off aluminium foil 35mins after initial start and continu cooking for the remainder of the hour.
Nutrition Facts : Calories 208.9, Fat 13.2, SaturatedFat 5, Cholesterol 113.4, Sodium 111.4, Carbohydrate 4.1, Fiber 1.8, Sugar 1.2, Protein 18.2
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.
More about "chickenpumpkin and spinach cannelloni recipes"
CHICKEN AND SPINACH CANNELLONI - THE LIVE-IN KITCHEN
From theliveinkitchen.com
Reviews 3Estimated Reading Time 3 mins
CHICKEN AND SPINACH CANNELLONI | HADIAS LEBANESE …
From hadiaslebanesecuisine.com
CHICKEN AND SPINACH CANNELLONI RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
3.4/5 (5)Category PastaServings 6Total Time 40 mins
- Parboil the pasta squares in a large pot of salted boiling water; remove with a slotted spoon and spread them on a clean tea towel. Cook the spinach in a pat of bubbling butter, then chop them thoroughly along with the boneless roast chicken.
- Place the mixture into a mixing bowl and add a small ladleful of bechamel, salt, pepper, nutmeg, 2/3 cup of grated Parmigiano and mix well. Spread onto the parboiled pasta squares and roll them up to form the cannelloni.
- Place them in a baking dish on top of a layer of bechamel, then top with the remaining bechamel, grated cheese and pats of butter. Top each with a tablespoon of the passata and bake for about 20 minutes at 425°F. Serve hot.
SPINACH, FETA AND CHICKEN CANNELLONI WITH ROSé SAUCE
From mamabearscookbook.com
CHICKEN CANNELLONI RECIPE - SIMPLY HOME COOKED
From simplyhomecooked.com
10 BEST CHICKEN CANNELLONI RECIPES | YUMMLY
From yummly.com
CHICKEN AND SPINACH CANNELLONI WITH ROASTED RED PEPPER SAUCE
From cdkitchen.com
CREAMY RICOTTA SPINACH & CHICKEN CANNELLONI - DRINK-MILK.COM
From drink-milk.com
BAKED CANNELLONI WITH SPINACH RECIPE - MASALA HERB
From masalaherb.com
SPINACH BEEF CANNELLONI (MANICOTTI) | RECIPETIN EATS
From recipetineats.com
CHICKEN AND SPINACH CANNELLONI - TASTY KITCHEN
From tastykitchen.com
CANNELLONI WITH PUMPKIN & SPINACH | ANNABEL KARMEL
From annabelkarmel.com
PUMPKIN, SPINACH AND RICOTTA CANNELLONI - HEALTHY FOOD GUIDE
From healthyfood.com
CHICKEN SPINACH AND ARTICHOKE CANNELLONI - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SPINACH AND RICOTTA CANNELLONI | 40 MINUTES - BAKE PLAY SMILE
From bakeplaysmile.com
CHICKEN,PUMPKIN AND SPINACH CANNELLONI - CHAMPSDIET.COM
From champsdiet.com
PUMPKIN SPINACH AND RICOTTA CANNELLONI - COOK REPUBLIC
From cookrepublic.com
CHICKEN AND SPINACH CANNELLONI - BIGOVEN.COM
From bigoven.com
SPINACH, PUMPKIN AND RICOTTA CANNELLONI - HEALTHY FOOD GUIDE
From healthyfood.com
LIGHT RICOTTA, SPINACH AND PUMPKIN CANNELLONI - THE PETITE COOK™
From thepetitecook.com
SPINACH, CHICKEN AND TOMATO CANNELLONI | FOOD TO LOVE
From foodtolove.co.nz
CHICKEN, SPINACH AND RICOTTA CANNELLONI - MOUTHWATERING MUNCHIES
From mouthwateringmunchies.com
PUMPKIN AND SPINACH CANNELLONI- HEALTHIER. HAPPIER. QUEENSLAND.
From healthier.qld.gov.au
CHICKEN, RICOTTA & SPINACH CANNELLONI | FOOD TO LOVE
From foodtolove.co.nz
CHICKEN AND PUMPKIN CANNELLONI RECIPE | GOOD FOOD
From goodfood.com.au
VEGAN & GLUTEN FREE PUMPKIN, SPINACH & RICOTTA CANNELLONI
From honeybunchofoniontops.com
SPINACH AND CHICKEN CANNELLONI
From chicken.ab.ca
CHICKEN, SPINACH AND RICOTTA CANNELLONI - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
CHICKEN, SPINACH AND RICOTTA CANNELLONI - YUMMY ADDICTION
From yummyaddiction.com
CHICKEN,PUMPKIN AND SPINACH CANNELLONI RECIPE - FOOD.COM
From pinterest.ca
PUMPKIN AND SPINACH CANNELLONI - HEALTHY FOOD GUIDE
From healthyfood.com
SPINACH PUMPKIN AND CHICKEN CANNELLONI - SAN REMO
From sanremo.com.au
CHICKEN AND SPINACH CANNELLONI RECIPE - CREATE THE MOST …
From recipeshappy.com
CHICKEN PUMPKIN AND SPINACH CANNELLONI BY EMANJAY'S KITCHEN. A ...
From recipecommunity.com.au
CHICKEN, SPINACH AND CANNELLINI BEAN PASTA RECIPE
From momfoodie.com
CHICKEN, PUMPKIN AND SPINACH LASAGNE - MOUTHWATERING MUNCHIES
From mouthwateringmunchies.com
PUMPKIN CANNELLONI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
IT DOESN’T GET ANY BETTER THAN THIS TASTY CANNELLONI BAKE…
From 12tomatoes.com
SPINACH AND RICOTTA CANNELLONI | RECIPETIN EATS
From recipetineats.com
CHICKEN PUMPKIN AND SPINACH CANNELLONI RECIPE - WEBETUTORIAL
From webetutorial.com
You'll also love