• 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!


    • 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



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


    Add the cayenne pepper and seasoning


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


    Add the feta cheese and fold in


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


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


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


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

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

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

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