Cooks in: 40mins
Levels: Easy
Serves: 6
List of Ingredients
- 12 squares of fresh pasta for the cannelloni.
- 1/2 roast chicken
- 7 OZ. of spinach, boiled and squeezed dry
- Grated Parmigiano cheese
- Butter
- 2 C. of bechamel
- Tomato passata
- Nutmeg
- Salt
- Pepper
Method
1
Parboil the pasta squares in a large pot of salted boiling water; remove with a slotted spoon and spread them on a clean tea towel. Cook the spinach in a pat of bubbling butter, then chop them thoroughly along with the boneless roast chicken.
2
Place the mixture into a mixing bowl and add a small ladleful of bechamel, salt, pepper, nutmeg, 2/3 cup of grated Parmigiano and mix well. Spread onto the parboiled pasta squares and roll them up to form the cannelloni.
3
Place them in a baking dish on top of a layer of bechamel, then top with the remaining bechamel, grated cheese and pats of butter. Top each with a tablespoon of the passata and bake for about 20 minutes at 425°F. Serve hot.