Dirty John's Chicken, Ricotta and Nut Cannelloni

    1 hour 5 minutes

    I wanted something more than boring old ricotta and spinach canneloni, so I added a few extras for a bit of taste and texture. This is enough to serve six to eight people.


    Victoria, Australia
    2 people made this

    Serves: 8 

    • 24 cannelloni tubes
    • 500g ricotta
    • 100g pine nuts
    • 100g unsalted cashews
    • 200g baby spinach
    • 100g parmesan, grated
    • 500g chicken mince
    • 1000g Napoli sauce

    Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

    1. Start by oiling your baking dish and add a thin layer of Napoli sauce.
    2. Combine all of the other ingredients in a mixing bowl.
    3. I used my Kitchenaid mixer with the dough hook, works well.
    4. Mix all filling well until it is an homogenous mess.
    5. Use a spoon or spatula to transfer the mix to a large piping bag, I did not use a nozzle because of the texture, but if the nuts are smahed into tiny pieces, a nozzle may be of assistance.
    6. After filling the first three or four tubes, I decided I needed something to hold them while I filled them, I used the "pusher" from my food processor, perfect fit and speeds the process no end.
    7. As you fill the tubes using the piping bag, lay them in the baking dish, when the first layer is full, add more Napoli, and continue filling more tubes, when you have finished filling the tubes, add the last of the sauce and sprinkle the top with some grated parmesan cheese.
    8. Bake for thirty to forty minutes in a 180 degrees C oven, or until the core temperature reaches about eighty degrees, check with a digital probe.
    9. The internal temperature is critical, because the dish is assembled using raw chicken meat, it MUST be heated to at least seventy degrees to render it safe to eat.

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