Messicani di pollo facili ed ottimi per l'estate

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese reduces fat while maintaining creaminess.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and adds a cheesy flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Part-skim mozzarella reduces fat without losing texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and works well for sautéing.

Preheat the oven to 375°F (190°C).

Cook spinach in olive oil with minced garlic and chopped onion until wilted, about 3-4 minutes.

In a bowl, combine cooked chicken, ricotta cheese, half of the parmesan cheese, and cooked spinach mixture.

Add egg, salt, black pepper, and nutmeg to the chicken mixture; mix well.

Fill cannelloni tubes with the chicken mixture using a piping bag or spoon.

Spread a layer of tomato sauce on the bottom of a baking dish.

Arrange filled cannelloni in the baking dish on top of the sauce.

Pour remaining tomato sauce over the cannelloni and sprinkle with mozzarella and remaining parmesan cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.

Let cool for a few minutes before serving, garnished with basil and parsley.

Cooking Techniques

Spice Level:

Allergens