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Chicken And Cheese Cannelloni

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  Cannelloni 8 Ounce
  Chopped cooked chicken 1⁄2 Pound
  Part skim ricotta cheese 1 1⁄2 Cup (24 tbs)
  Grated parmesan cheese/Romano cheese 1⁄3 Cup (5.33 tbs)
  Chopped parsley 1⁄3 Cup (5.33 tbs)
  Egg 1
  Garlic 1 Clove (5 gm)
  Salt 3⁄4 Teaspoon
  Ground pepper 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon

1. In a large pot of boiling salted water, cook pasta until tender but still firm, 10 to 12 minutes. Drain in a colander, then dry on a kitchen towel until ready to use
2. Meanwhile, in a mixing bowl, combine chicken, ricotta, Parmesan cheese, parsley, egg, garlic, salt, pepper, oregano, and nutmeg. Mix until well blended. Use a small spoon to insert filling into cannelloni tubes.
3. Spoon about 1 cup of marinara sauce over bottom of a 9 x 13-inch baking dish. Arrange filled cannelloni in dish in a single layer. Spoon remaining sauce over pasta. Cover with foil. (Recipe can be baked immediately or refrigerated up to 24 hours and returned to room temperature before baking)
4. Preheat oven to 350°F. Bake cannelloni until sauce is bubbly and filling is hot, about 30 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 3.7 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 347 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.2%

Saturated Fat 4.6 g23.1%

Trans Fat 0 g

Cholesterol 60.4 mg20.1%

Sodium 438.1 mg18.3%

Total Carbohydrates 37 g12.3%

Dietary Fiber 2.1 g8.5%

Sugars 2.7 g

Protein 26 g52%

Vitamin A 9.6% Vitamin C 4.6%

Calcium 26.2% Iron 9.7%

*Based on a 2000 Calorie diet

Chicken And Cheese Cannelloni Recipe