• An Italian classic meets Mediterranean flair in this Chicken, spinach and feta cannelloni dish that’s both comforting and sophisticated. Delicate pasta tubes are generously stuffed with a rich and creamy filling of tender chicken, earthy spinach, and the tangy embrace of feta cheese. Baked to golden perfection in a luscious tomato sauce and topped with bubbling cheddar cheese!

    Ingredients

    • 16 Cannelloni tubes
    • 250g Spinach leaves, fresh
    • 1 tbsp Cayenne pepper
    • Salt and pepper
    • 500g Chicken breast, raw and cut into small cubes no bigger than 1cm x 1cm
    • 250ml Chicken stock
    • 400g (1 Jar) Peppadew Green Pepper and Garlic pasta sauce
    • 200g Feta cheese, crumbled
    • 250ml Béchamel sauce
    • 2 tbsp Olive Oil
    • 100g Cheddar cheese, grated

    Instructions

    1

    In a sauce pan heat the oil and brown the chicken cubes

    2

    Add the cayenne pepper and seasoning

    3

    Add the spinach leaves, stock and Peppadew green pepper and garlic pasta sauce. Stir through

    4

    Add the feta cheese and fold in

    5

    Cover the bottom of an ovenproof dish with half the Béchamel sauce

    6

    Spoon the chicken, pasta sauce, feta, spinach mixture into the cannelloni tubes and line them up in the dish

    7

    Pour whatever remains of the mixture over the dish and top off with the remaining Béchamel sauce

    8

    Top with grated Cheddar cheese and bake at 190°C for 30 - 40 minutes until pasta is cooked and cheese golden and melted

    Made this Chicken, Spinach And Feta Cannelloni recipe? Tag us @foodandhomesa #cookingwithFH on Instagram

    ALSO SEE: Aubergine cannelloni with goat’s cheese, pine nuts and baby spinach

    Aubergine cannelloni with goat’s cheese, pine nuts and baby spinach

    Send this to a friend