Ground Chicken and Spinach Cannelloni with Roasted Red Pepper Sauce
A traditional stuffed pasta roll, this cannelloni recipe is made even better with low-fat ground chicken, flavorful garlic, creamy cheese and a savory sauce.
Ground Chicken and Spinach Cannelloni
1 lb ground chicken
2 T olive oil
1/2 c yellow onion, diced
5 garlic cloves, minced
10 oz frozen spinach, thawed and drained well
3/4 t fresh black pepper
1/2 t salt
1 T fresh basil, chopped
2 t fresh oregano, chopped
8 lrg egg roll wraps*
1 c Parmigiano-Reggiano, grated
1/2 c mozzarella, grated
Roasted Red Pepper Sauce
1 med shallot or 3 T red onion, minced
1 T ea butter and extra virgin olive oil
2 T dry white wine
19 oz jar roasted red peppers, pureed in processor or blender (reserve juice)
1 T honey
1 t fresh basil, chopped
Preheat oven to 350 degrees. Sauté ground chicken in olive oil with garlic and onion for 5 min over med heat, breaking down large pieces. Season to taste with pinch of salt and pepper. Add spinach, herbs and 1/2 c Parmigiano-Reggiano.
Prepare the pepper sauce by sautéing shallot or red onion in butter and oil over med heat until lightly browned. Deglaze with wine; add pureed peppers and juice, honey and basil. Bring to a simmer and remove from heat.
In a 9” x 13” baking dish, spread a small amount of sauce over bottom. Divide filling among wraps, rolling them up to make tubes. Place into dish and top with remaining sauce and cheeses. Bake 40 min, covered.
*Crepes or fresh pasta cut into square can be substituted for egg roll wraps.