Cannelloni

CANNELLONI

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SERVING

Serves 6

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVING

Serves 6

PREP TIME

10 minutes

COOK TIME

40 minutes

Ingredients

  • 16 Cannelloni tubes
  • 250 g Spinach leaves, fresh
  • 1 Tbsp Cayenne pepper
  • Salt and pepper
  • 500 g Chicken breast, raw and cut into small cubes no bigger than 1cm by 1cm
  • 250 ml Chicken stock
  • 400 g (1 jar) PEPPADEW® Green Pepper and Garlic pasta sauce
  • 200 g Feta cheese, crumbled
  • 250 ml Béchamel sauce
  • 2 Tbsp Olive Oil
  • 100 g Cheddar cheese, grated

Method

  • In a sauce pan heat the oil and brown the chicken cubes.
  • Add the cayenne pepper and seasoning.
  • Add the spinach leaves, stock and PEPPADEW® green pepper and garlic pasta sauce. Stir through.
  • Add the feta cheese and fold in.
  • Cover the bottom of an ovenproof dish with half the Béchamel sauce.
  • Spoon the chicken, pasta sauce, feta, spinach mixture into the cannelloni tubes and line them up in the dish.
  • Pour whatever remains of the mixture over the dish and top off with the remaining Béchamel sauce.
  • Top with grated Cheddar cheese and bake at 190°C for 30 – 40 minutes until pasta is cooked and cheese is golden and melted.

Serving Suggestions

Replace the chicken with cooked brown lentils for a vegetarian option

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