Italian

Chicken and Ricotta Canneloni is for Dinner.

Chicken and Ricotta Canneloni takes 30 minutes to prepare.

Chicken and Ricotta Canneloni takes 30 minutes to cook.

Chicken and Ricotta Canneloni makes 5 servings.

The ingredients for Chicken and Ricotta Canneloni are:

for canneloni:
20 oven ready canneloni tubes
1 420 g tub ricotta cheese
1/2 cup shredded parmesan cheese
1 egg
2 boneless skinless chicken breast, chopped into small pieces
1 jar tomato pasta sauce
1 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese

For Bechemel Sauce
2 tablespoons unsalted butter
4 teaspoons flour
1 1/4 cup whole milk
salt and pepper to taste
pinch of nutmeg

Here is how you make Chicken and Ricotta Canneloni:

Butter bottom of a casserole dish and pour small layer of pasta sauce on bottom.In a bowl, mix ricotta, 1/2 cup parmesan cheese, chicken pieces and egg until mixed well.Stuff canneloni shells with chicken and cheese mixture and lay evenly on bottom of casserole dish.To make sauce, melt butter in a pan on medium heat. Add flour and whisk for 3 minutes. Add milk and whisk for about 3-4 minutes or until it becomes think. Add salt pepper and nutmeg. Pour bechemel sauce over canneloni. Top with rest of tomato sauce, mozarella cheese and rest of parmesan cheese.Cover with tin foil and bake at 350 degrees for 30 minutes. Serving size is 4 canneloniNumber of Servings: 5Recipe submitted by SparkPeople user SARAH_87.

The nutritional information for Chicken and Ricotta Canneloni is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 660.1

• Total Fat: 28.2 g
• Cholesterol: 159.9 mg
• Sodium: 986.1 mg
• Total Carbs: 53.6 g
• Dietary Fiber: 4.6 g
• Protein: 46.2 g

Chicken and Ricotta Canneloni is Italian cuisine.