Creamy Ricotta & Chicken Cannelloni with Rose Sauce | EG13 Ep04

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat content while cheddar is often less expensive.

rose sauce

🥗Healthier: tomato sauce

💰Cheaper: canned tomatoes

Tomato sauce is lower in calories and canned tomatoes are less expensive.

Chop 2 leeks into any shape, ensuring even sizes for cooking.

In a pan, drizzle olive oil and butter, then add the chopped leeks and sweat them for 3-5 minutes until soft.

Add 2 garlic cloves to the pan and sweat them off quickly with the leeks.

Chop spring onions and add them to the pan with the leeks, seasoning with salt and pepper.

In another pan, pour in passata and bring it to a boil, adding a pinch of salt.

Add 1/2 cup of cream to the passata and stir until slightly thickened.

Chop a whole bunch of dill and add it to the sauce along with the cooked leeks.

Add baby spinach to the mixture and cook until wilted, around a couple of minutes.

Incorporate cooked chicken mince into the mixture and cook through for 3-5 minutes.

Transfer the mixture to a large bowl and refrigerate to cool before filling the cannelloni.

In the cooled mixture, add ricotta cheese, feta cheese, and a good amount of parmesan cheese, mixing well.

Spread some rose sauce on the bottom of a baking dish to keep the cannelloni moist.

Fill the cannelloni shells using a piping bag with the ricotta mixture.

Place the filled cannelloni in the baking dish and cover with remaining rose sauce.

Bake in the oven for 25-30 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens