Chicken, mushroom and kale cannelloni recipe

Chicken, mushroom and kale cannelloni recipe

7 ratings

Stuffed with a creamy mix of chicken, ricotta, kale and mushrooms, and baked in a rich tomato sauce, this warming pasta recipe is perfect for a cosy midweek meal. See method

  • Serves 4
  • 10 mins to prepare and 40 mins to cook
  • 490 calories / serving
  • Freezable

Ingredients

  • 1 tsp olive oil
  • 125g button mushrooms, chopped
  • 100g kale, chopped
  • 2 x 400g tins chopped tomatoes
  • 2 garlic cloves, peeled and sliced
  • 2 tbsp extra virgin olive oil
  • 252g pack fresh egg lasagne sheets
  • 2 cooked chicken breasts, skin removed, meat cut into 2cm chunks
  • 250g pack ricotta
  • 1 tsp freshly grated nutmeg
  • 4 tbsp grated Parmesan

Each serving contains

  • Energy

    2060kj
    490kcal
    25%
  • Fat

    18g 25%
  • Saturates

    9g 43%
  • Sugars

    10g 11%
  • Salt

    0.9g 15%

of the reference intake
Carbohydrate 44g Protein 39.2g Fibre 3.9g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. 
  2. Heat the olive oil in a sauté pan and cook the mushrooms for 5 minutes. Add the kale with a splash of water and seasoning, cover with a lid and steam for 3-4 mins, until tender. Transfer to a bowl and set aside to cool.
  3. Meanwhile, heat the tomatoes, garlic and the extra virgin olive oil in a pan over a low heat for 10 mins, until reduced.
  4. In a pan of boiling water, lightly blanch the lasagne sheets. Cover a board with clingfilm and lay the sheets on top.
  5. Stir the chicken, ricotta and nutmeg into the kale and mushrooms. Divide the mix among the pasta sheets.
  6. Spoon a layer of the tomato sauce over the base of a large ovenproof dish. Roll up the sheets of lasagne, cut in half and nestle them into the dish. Pour over the remaining tomato sauce and sprinkle with the Parmesan. 
  7. Bake in the oven for 20 mins, until bubbling.

Tip: Try switching chicken for fried bacon or kale for spinach.

Freezing and defrosting guidelines

Cool completely, then freeze in a freezer-proof dish instead of baking. To cook, heat oven to gas 4, 180°C, fan 160°C and cook for 45-50 mins, until piping hot and golden.

See more Pasta recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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