Cannelloni Al Forno Recipe
egg pasta stuffed with roasted chicken, spinach, ricotta cheese, fresh herbs and Parmesan; topped with mozzarella, tomato and cream sauces
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Filling and Sauce
Method
Preparation
- 1
Prepare the Filling
In a large bowl, combine the shredded roasted chicken, chopped spinach, ricotta cheese, fresh herbs, and grated Parmesan. Season with salt and black pepper to taste. Mix well until combined.
- 2
Stuff the Pasta
Take one egg pasta sheet and place a generous amount of the filling along one edge. Roll the pasta tightly around the filling to form a cylindrical shape. Repeat with the remaining sheets and filling.
- 3
Prepare the Sauce
In a saucepan, heat olive oil over medium heat. Add the tomato sauce and heavy cream, stirring to combine. Season with salt and pepper. Let simmer for 5 minutes.
- 4
Assemble the Dish
Preheat the oven to 375°F (190°C). Spread a thin layer of the sauce on the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer in the dish. Pour the remaining sauce over the top, ensuring the pasta is well covered. Sprinkle the shredded mozzarella cheese on top.
- 5
Bake
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Let the cannelloni cool for a few minutes before serving. Enjoy your Cannelloni al Forno!
