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Chicken, spinach & ricotta cannelloni

Name: Chicken, spinach & ricotta cannelloni
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 700 g boneless chicken thighs, trimmed; 35 ml extra-virgin olive oil; 1 medium onion or shallots, finely diced; 2 cloves garlic, finely chopped; to taste fine sea salt and black pepper; 16 cannelloni tubes or fresh pasta sheets; 500 ml light tomato sauce; 350 ml light béchamel; 70 g Parmesan, finely grated; 200 g baby spinach; 300 g ricotta; 15 g fresh basil or flat-leaf parsley

A seasonal Mediterranean recipe centred on chicken, spinach & ricotta cannelloni. Mery and Alfredo organise it as an oven-ready dish, separating delicate finishes whenever this protects texture and flavour.

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Ingredients for 4 people

Ingredients

700 gboneless chicken thighs, trimmed
35 mlextra-virgin olive oil
1 mediumonion or shallots, finely diced
2 clovesgarlic, finely chopped
to tastefine sea salt and black pepper
16cannelloni tubes or fresh pasta sheets
500 mllight tomato sauce
350 mllight béchamel
70 gParmesan, finely grated
200 gbaby spinach
300 gricotta
15 gfresh basil or flat-leaf parsley

Preparation

Method

01
Prepare the main filling with boneless chicken thighs, trimmed, baby spinach and light tomato sauce, reducing excess liquid so the bake will hold its shape.
02
Prepare the pasta, vegetable slices, mash or pastry specified, together with ricotta.
03
Assemble even layers in an oven-safe container. Keep final herbs, cheese or crumbs separate when useful.
04
Bake only until just set and lightly coloured, or chill assembled according to the production card; avoid overcooking before storage.

Storage, production-day labelling and Mery & Alfredo's internal kitchen notes are intentionally not part of the public recipe.