Herby Chicken & Ricotta Cannelloni

by motherandbaby |
Published on

Preparation Time

1 hr - 1 hr and 30 minutes






Blend some of the chicken with cheese and sauce until smooth.

Finger Food

Let the cannelloni cool – it will set more solidly as it gets colder and then chop into pieces.


  • 2 tbsps olive oil

  • 500 g (1 lb) boneless, skinless chicken thighs, finely chopped or minced

  • 2 leeks, trimmed, cleaned and diced

  • 500 ml (17 fl oz) passata

  • 6 tbsps chopped mixed herbs, such as parsley, chives, sage, marjoram and dill

  • 1 tsp fennel seeds

  • 250 g (8 oz) ricotta cheese

  • Finely grated rind of 1 lemon

  • 1/2 tsp grated nutmeg

  • 1 tsp paprika

  • 100 g (31/2 oz) frozen leaf spinach, defrosted

  • 75 g (3 oz) sun-dried tomatoes (not in oil), chopped

  • 250 g (8 oz) wholemeal cannelloni

  • 2–3 tbsps finely grated Parmesan cheese

  • Sea salt and black pepper

  • Green salad, to serve

A comforting, cheesy pasta dish made with wholemeal cannelloni, to ensure your blood sugar levels stay constant

Heat half the oil in a large, nonstick frying pan over a medium-high heat, add the chicken and cook for 3–4 minutes or until browned, stirring frequently. Reduce the heat, add the leeks and cook for a further 3–4 minutes.

Meanwhile, heat the passata in a saucepan over a medium heat and stir in one-third of the chopped herbs, the fennel seeds and the remaining oil. Bring to the boil, season to taste, then reduce the heat and simmer gently for 2–3 minutes.

Remove the chicken from the heat and stir in the ricotta, the remaining chopped herbs, the lemon rind, nutmeg, paprika, spinach and sun-dried tomatoes. Season to taste. Stand the cannelloni tubes upright and use a spoon to fill them with the ricotta mixture.

Spoon half the passata over the base of a shallow ovenproof dish. Arrange the filled pasta tubes, side by side, in the dish in one closely fitting layer. Pour the remaining passata over the top of the cannelloni, then sprinkle with the Parmesan.

Place in a preheated oven, 180C, Gas Mark 4, for 35–40 minutes until bubbling. Serve hot with a crisp green salad.

Eat Yourself To Energy, £7.99, Octopus Publishing

Just so you know, whilst we may receive a commission or other compensation from the links on this website, we never allow this to influence product selections - read why you should trust us
How we write our articles and reviews
Mother & Baby is dedicated to ensuring our information is always valuable and trustworthy, which is why we only use reputable resources such as the NHS, reviewed medical papers, or the advice of a credible doctor, GP, midwife, psychotherapist, gynaecologist or other medical professionals. Where possible, our articles are medically reviewed or contain expert advice. Our writers are all kept up to date on the latest safety advice for all the products we recommend and follow strict reporting guidelines to ensure our content comes from credible sources. Remember to always consult a medical professional if you have any worries. Our articles are not intended to replace professional advice from your GP or midwife.