Stuffed cannelloni with chicken, spinach and cheese in the oven: recipe

Onion cut into small pieces. Chop the spinach with a knife. Pass the garlic through a press.

Fresh spinach can be substituted for frozen.

Heat the oil in a frying pan over medium heat. Saute the onion for 3-4 minutes until soft. Add the garlic and cook for another 30 seconds, stirring constantly.

Put the minced meat on the vegetables and fry for about 4-5 minutes. Salt and pepper.

Remove from fire. Immediately add spinach and ricotta and mix well. Cool down a bit.

Boil the cannelloni according to package instructions until half cooked. Cool and fill with filling.

Brush the bottom of a baking dish with about ⅓ of the tomato sauce. Lay the tubes with the filling in one row on top. Pour in the remaining sauce and sprinkle with coarsely grated cheese.

Bake the stuffed chicken cannelloni in the oven for about 30-35 minutes at 180°C.

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