← All recipes

🍗 Chicken Parmesan Cannelloni with Spinach Filling

580 kcal · 45 min · 4 servings

Ingredients

• 200 g Cannelloni tubes (dry)
• 400 g Chicken breast fillet
• 150 g Mozzarella (shredded)
• 50 g Parmesan (shredded)
• 200 g Fresh cheese (e.g., Ricotta or Cream cheese)
• 200 g Frozen spinach (thawed and well squeezed)
• 2 EL Tomato paste
• 500 ml Passata (strained tomatoes)
• 2 Stück Garlic cloves
• 1 TL Oregano (dried)
• 2 EL Olive oil
• 1 Prise Salt and pepper
• 1 Stück Egg (size M)

Instructions

1. 1. Preheat the oven to 200 degrees Celsius top/bottom heat.
2. 2. Dice the chicken breast fillet into very small cubes.
3. 3. Fry the chicken cubes in 1 tbsp olive oil in a pan over medium heat until golden brown. Season with salt and pepper. Remove the meat from the pan and set aside.
4. 4. Squeeze the thawed spinach firmly with your hands to remove excess water.
5. 5. In a bowl, mix the fresh cheese, the squeezed spinach, the cooled chicken, half of the Parmesan, and the egg. Stir everything well.
6. 6. Cook the cannelloni tubes in salted water al dente (slightly firm), as they will cook further in the oven. Rinse them briefly with cold water.
7. 7. Finely chop the garlic cloves and fry them in the remaining oil in the same pan.
8. 8. Add the tomato paste and stir briefly.
9. 9. Deglaze with the passata, add oregano, and simmer the sauce for 5 minutes until slightly thickened. Season with salt and pepper.
10. 10. Fill the cannelloni tubes with the filling. Place them close together in a baking dish.
11. 11. Pour the tomato sauce evenly over the cannelloni. Sprinkle the remaining Parmesan and mozzarella on top.
12. 12. Bake the cannelloni for 20-25 minutes in the oven until the cheese is golden brown and bubbly.

Nutrition per serving

• kcal: 580
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 40 g