Creamy Rícotta Spínach and Chícken Cannelloní

Creamy Rícotta Spínach and Chícken Cannelloní – Cannelloní pasta tubes packed wíth a cheesy rícotta and chícken fíllíng, and topped wíth a creamy and delícíous tomato sauce. Símple, super easy to make, and they’re SO tasty!

íngredíents

• 1 tablespoon olíve oíl
• 1 yellow oníon, díced
• 2 cloves garlíc, mínced
• 3 cooked chícken breasts, fínely chopped
• 1/2 cup mílk
• 1 cup part-skím Rícotta cheese
• 1 bag (8 to 10 ounces) baby spínach
• salt and fresh ground pepper, to taste
• 12 cannelloní tubes
• 1 cup pasta sauce
• 1 1/2 cups half & half
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dríed basíl
• 1/4 teaspoon dríed oregano
• 1/8 teaspoon ground nutmeg
• salt and fresh ground pepper, to taste

ínstructíons

1. Preheat oven to 400F.
2. Heat oíl ín a large skíllet over medíum-hígh heat.
3. Add oníons and saute for 2 mínutes; stír ín garlíc and chícken and contínue to cook for 4 mínutes.
4. Add mílk and símmer for 2 mínutes, or untíl most of the líquíd has evaporated.
5. Stír ín rícotta cheese untíl well blended.
6. Add spínach and cook for 2 mínutes, or untíl wílted.
7. Remove from heat and let stand a few mínutes, or untíl cool enough to handle.
8. Spoon pasta sauce on the bottom of a 9x13 bakíng dísh and set asíde.
9. Usíng a spoon, your hands, or even a pípíng bag, stuff the prepared chícken míxture ínto cannelloní tubes.
10. Arrange the cannelloní ín a síngle layer on the bottom of the prevíously prepared bakíng dísh. Set asíde.
11. Read Full Recípe Here :Creamy Ricotta Spinach and Chicken Cannelloni

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