Ingredients for Ground Chicken And Spinach Cannelloni
- 1 lb ground chicken
- 1 medium chopped onion
- 2 cloves minced garlic
- 10 oz fresh spinach, chopped
- 1/2 tsp black pepper
- 1 tsp salt
- 24 oz (2 jars) tomato sauce
- to taste (part of 2 tbsp fresh chopped Italian herbs, optional)
- to taste (part of 2 tbsp fresh chopped Italian herbs, optional)
- enough for cannelloni (approx. 1/4 cup filling per wrapper)
- 1 cup grated Parmesan cheese (divided)
- 1/2 cup shredded mozzarella cheese
- 1 tbsp dried Italian herbs (optional)
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How to Make Ground Chicken And Spinach Cannelloni
- Preheat oven to 350°F (175°C).
- In a large skillet, brown 1 lb ground chicken (or turkey) over medium-high heat. Add 1 medium chopped onion and 2 cloves minced garlic and cook until softened, about 5 minutes.
- Break up any chicken chunks with a spatula. Drain any excess grease.
- Stir in 10 oz fresh spinach (chopped), 1 tsp salt, 1/2 tsp black pepper, and 1/2 cup grated Parmesan cheese. Cook until spinach wilts, about 2 minutes.
- In a separate bowl, combine 24 oz (2 jars) tomato sauce with 1 tbsp dried Italian herbs (or 2 tbsp fresh, chopped). Add more herbs to taste.
- Spread a thin layer of tomato sauce in the bottom of a 9x13 inch baking dish.
- Place a spoonful of the chicken mixture into each egg roll wrapper (about 1/4 cup per wrapper).
- Fold the shorter side of the wrapper over the filling, then fold in the sides, and tightly roll into a cylinder. Seal the seam.
- Arrange the cannelloni in the prepared baking dish.
- Pour the remaining tomato sauce over the cannelloni.
- Sprinkle with the remaining 1/2 cup Parmesan cheese and 1/2 cup shredded mozzarella cheese.
- Bake for 40 minutes, or until bubbly and heated through.
- Let stand for 5-10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
20g
Fat
36g
Carbs
15g
