Medium

Baked chicken tomato cannelloni

Name: Baked chicken tomato cannelloni
Prep time: 40 min
Cook time: 35 min
Total time: 75 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 160 g Cannelloni sheets (16 sheets); 300 g Minced chicken; 250 ml Tomato sauce; 200 g Spring Onion; 9 g Garlic; 20 g Plain flour; 500 ml Milk; 100 g Emmental cheese; 100 ml Extra virgin olive oil (45 ml filling and 55 ml béchamel); 3 g Parsley; 0.3 g Black pepper; 2 g Salt

Total time1 h 15 min Preparation and possible waiting 40 min · Cooking 35 min

Preparation and possible waiting: 40 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Cannelloni sheets, Plain flour. Usual composition; check the label or the dough/sauce recipe: Cannelloni sheets. Milk: Ingredient to check: Milk, Emmental cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact. Composition to check: Tomato sauce, Plain flour.

Rating Not yet rated

Baked chicken tomato cannelloni. Cook chicken fully before filling the pasta.

Jump to steps

40 minpreparation and possible waiting

35 mincooking

4servings

2.757 kcalwhole recipe

689 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 15 min Preparation and possible waiting 40 min · Cooking 35 min

Preparation and possible waiting: 40 min · Cooking: 35 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Omnivorous Pasta 1 to 2 hours Spanish

Allergens

View full classification 11 tags

Diet

Omnivorous

Dish type

Pasta

Meal

Lunch

Preparation

Baking

Appliances

OvenWhiskOvenproof dish

Cuisine

Spanish

Season

All year round

Occasion

Everyday menu

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Pasta

Meal

Lunch

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Cook cannelloni sheets as directed, cool and spread separately on a clean tea towel.
Soften chopped spring onion and garlic in 45 ml oil for 10 minutes. Add chicken, pepper and half the salt and cook for 5 minutes, breaking up, until done. Stir in tomato sauce and cook for 6 minutes.
Divide filling between 16 cannelloni sheets, roll and put seam-side down in an oven dish.
Cook flour in 55 ml oil for 2 minutes. Gradually whisk in milk and cook for 10 minutes until thick. Add remaining salt.
Cover cannelloni with béchamel and cheese and bake at 220°C for 5 minutes until golden. Serve with parsley.

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Ingredients

Method

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