Creamy Ricotta Spinach and Chicken Cannelloni | Pasta Recipes
Cannelloni pasta tubes packed with a cheesy ricotta and chicken filling, and topped with a creamy and delicious tomato sauce.
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Cooking tools:
- Oven
- Stove
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Wooden spoon
- Baking dish
- Aluminum foil
- Grater
- Whisk
- Saucepan
- Spatula
- Tongs
- Kitchen shears
- Zip-top bag
- Plate
Ingredients
- 12 cannelloni tubes
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 3 cooked chicken breasts, finely chopped
- 1/2 cup milk
- 1 cup part-skim Ricotta cheese
- 1 bag (8 to 10 ounces) baby spinach
- salt
- fresh ground pepper
- 1 cup pasta sauce
- 1 1/2 cups half & half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1/8 teaspoon ground nutmeg
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