Chicken Pumpkin and Spinach Cannelloni
Indulge in the comforting layers of Chicken Pumpkin and Spinach Cannelloni, a wholesome Italian-inspired dish bursting with flavor and texture. This recipe combines tender shredded chicken, sweet roasted pumpkin, and vibrant baby spinach, all perfectly blended with creamy ricotta and parmesan cheese for a luscious filling. Encased in al dente cannelloni tubes and smothered in a velvety béchamel sauce with a hint of nutmeg, this dish is baked to golden perfection under a blanket of bubbling mozzarella. Perfect for cozy family dinners or entertaining guests, this hearty, oven-baked pasta is a celebration of fall flavors and satisfying comfort food. Garnish with fresh parsley for a pop of color and serve warm for a truly unforgettable meal.
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 300 grams Chicken breast
- 250 grams Pumpkin, peeled and diced
- 100 grams Baby spinach, chopped
- 250 grams Ricotta cheese
- 50 grams Grated parmesan cheese
- 100 grams Shredded mozzarella cheese
- 2 tablespoons Olive oil
- 2 cloves Minced garlic
- 50 grams Butter
- 2 tablespoons All-purpose flour
- 500 milliliters Milk
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 200°C (390°F).
Place the diced pumpkin on a baking tray, drizzle with 1 tablespoon of olive oil, and roast in the oven for 20 minutes or until tender. Set aside to cool slightly.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Add the chicken breast to the skillet and cook, stirring occasionally, until fully cooked through (about 6-8 minutes). Shred the cooked chicken with two forks and transfer to a large mixing bowl.
Add the roasted pumpkin, chopped spinach, ricotta cheese, grated parmesan cheese, and half of the chopped parsley to the shredded chicken. Season with 0.5 teaspoons of salt and 0.25 teaspoons of black pepper. Stir until well combined.
In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Gradually add the milk to the saucepan, whisking continuously, to create a smooth béchamel sauce. Cook for 5 minutes, stirring constantly, until thickened. Add the ground nutmeg, 0.5 teaspoons of salt, and 0.25 teaspoons of pepper. Remove from heat.
Spread a thin layer of béchamel sauce on the bottom of a large baking dish.
Using a spoon or piping bag, fill each cannelloni tube with the chicken, pumpkin, and spinach mixture. Arrange the filled tubes in a single layer on top of the béchamel sauce in the dish.
Pour the remaining béchamel sauce evenly over the cannelloni tubes, ensuring they are completely covered.
Sprinkle the shredded mozzarella cheese over the top.
Bake in the oven for 25 minutes or until the cannelloni is tender and the cheese is golden and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with the remaining parsley before serving.
Nutrition Facts
Calories |
4469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 696 mg | 232% | |
| Sodium | 5856 mg | 255% | |
| Total Carbohydrate | 510.2 g | 186% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 51.6 g | ||
| Protein | 254.3 g | 509% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 3283 mg | 253% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 4347 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
