Chicken and Ricotta Cannelloni
by jasonawaddell
Chicken and Ricotta Cannelloni
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INGREDIENTS
INSTRUCTIONS
METHOD:
1. Preheat oven 190 deg
2. Lightly grease baking tray.
3. Place all ingredients (except tubes, 1/2 of each cheese and Passata sauce) in a mixing bowl
4. Add some pepper and mix thoroughly with hands.
5. Push or pipe meat mixture into tubes.
6. Cover with passata sauce, when bottle empty ½ fill with water, shake and pour over cannelloni
7. Cover with Alfoil and bake for 45 minutes
8. Uncover and add remaining cheese (1/2 cup Chedder, 1/2 cup Parmesan
9. Bake for 15 minutes more..
NOTES
jasonawaddell
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (399g) | ||
| Recipe Makes: 5 Servings | ||
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| Calories: 538 | ||
| Calories from Fat: 314 (58%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 34.9g | 47 % | |
| Saturated Fat 16.3g | 82 % | |
| Monounsaturated Fat 11.8g | ||
| Polyunsanturated Fat 3.9g | ||
| Cholesterol 139.1mg | 43 % | |
| Sodium 623.5mg | 21 % | |
| Potassium 329.5mg | 9 % | |
| Total Carbohydrate 13.4g | 4 % | |
| Dietary Fiber 1.7g | 7 % | |
| Sugars, other 11.7g | ||
| Protein 41.6g | 59 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 538
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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