Chicken Spinach Cannelloni Pie Recipe

Name: Chicken Spinach Cannelloni Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chicken and Spinach Filling; 2 cups cooked chopped spinach (1 1/2 lb. steamed, or one 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry); 2 cups cooked cubed chicken or 2 cups turkey; 1/4 cup chopped fresh flat leaf parsley; 3 large eggs; 2 cups ricotta cheese; 3/4 cup freshly grated parmesan cheese; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 3/4 lb dry lasagna noodle, cooked and drained (or 3 sheets fresh pasta to fit a 13 x 9 inch ovenproof baking dish); Tomato Sauce; 2 tablespoons olive oil; 1 cup chopped onion; 3 (15 1/2 ounce) cans chopped tomatoes (or 6 c. peeled, seeded, and chopped tomatoes); 1 1/2 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 1 tablespoon sugar; 2 tablespoons chopped fresh basil; 1/4 cup chopped fresh flat leaf parsley; Parmesan Garlic Sauce; 6 tablespoons butter; 1 garlic clove, mashed; 6 tablespoons all-purpose flour; 3 cups milk; 1/2 teaspoon salt; Tabasco sauce (about 6 shakes or to taste); grated fresh nutmeg (a pinch); 1/2 cup freshly grated parmesan cheese

Servings: persons

Chicken and Spinach Filling
2 cups cooked chopped spinach (1 1/2 lb. steamed, or one 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry)
2 cups cooked cubed chicken or 2 cups turkey
1/4 cup chopped fresh flat leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated parmesan cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
3/4 lb dry lasagna noodle, cooked and drained (or 3 sheets fresh pasta to fit a 13 x 9 inch ovenproof baking dish)
Tomato Sauce
2 tablespoons olive oil
1 cup chopped onion
3 (15 1/2 ounce) cans chopped tomatoes (or 6 c. peeled, seeded, and chopped tomatoes)
1 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh flat leaf parsley
Parmesan Garlic Sauce
6 tablespoons butter
1 garlic clove, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
Tabasco sauce (about 6 shakes or to taste)
grated fresh nutmeg (a pinch)
1/2 cup freshly grated parmesan cheese

1
Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
2
Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
3
Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
4
The sauce may be refrigerated for 2 days, or frozen for 2 months.
5
Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
6
Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
7
Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
8
Refrigerate the sauce until ready to finish the pie.
9
Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
10
In another bowl, beat together the eggs, ricotta, 1/2 cup Parmesan, salt, and pepper.
11
Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
12
Preheat oven to 350u00b0; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
13
Spoon 1/2 cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
14
Spread half of the cannelloni filling over the noodles.
15
Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with 1/2 cup of the tomato sauce.
16
Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
17
Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
18
Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
19
Let the pie rest for 10 minutes before serving.

1165

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 28 ingredients. The key ingredients include: Chicken and Spinach Filling, 2 cups cooked chopped spinach (1 1/2 lb. steamed, or one 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry), 2 cups cooked cubed chicken or 2 cups turkey, 1/4 cup chopped fresh flat leaf parsley, and more.

Yes, Chicken Spinach Cannelloni Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken Spinach Cannelloni Pie

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