Recipe information
egg pasta stuffed with roasted chicken, spinach, ricotta cheese, fresh herbs and Parmesan; topped with mozzarella, tomato and cream sauces
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Filling and Sauce
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!