About this recipe:A rich and creamy chicken pasta bake. Cannelloni are stuffed with a mixture of chicken and a creamy Parmesan and ricotta sauce, seasoned with garlic, nutmeg, oregano, marjoram and basil. A truly decadent dish!
3 skinless chicken breast fillets
250ml olive oil
1 clove crushed garlic
340g cannelloni pasta
450ml double cream
1/4 teaspoon ground nutmeg
1 teaspoon ground black pepper
120g grated Parmesan cheese
1 teaspoon salt
400g ricotta cheese
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh marjoram
1 tablespoon chopped fresh basil
120g grated mozzarella cheese
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In a large resealable plastic bag, marinate chicken with vinegar, olive oil and garlic for at least 30 minutes.
Saute chicken in a little olive oil until done. Set aside.
Cook pasta in a large pan of boiling water until al dente. Drain, and set aside.
Meanwhile, melt butter in a small saucepan over medium-high heat. Add double cream, salt, nutmeg and ground black pepper, and stir until sauce thickens. Reduce heat to low. Add grated Parmesan cheese, and stir until the cheese melts. Set sauce aside.
In a large bowl, mix together ricotta cheese, egg, oregano, marjoram and basil. Mix in cooked chicken.
Stuff cooked cannelloni with chicken and ricotta mixture. Cover the bottom of a 20x30cm baking dish with half of the cheese sauce. Place stuffed cannelloni on top of sauce. Pour remaining sauce over cannelloni. Top with grated mozzarella cheese. Cover with aluminium foil.
Bake in a preheated 180 C / Gas 4 oven for 45 minutes. Let stand 10 minutes before serving.