Chicken, Mushroom and Kale Cannelloni

PREP TIME + COOK TIME

 15 mins + 45 mins

SERVE

 4 people

DIFFICULTY

Average

What You'll Need

  • 1 onion, peeled and chopped
  • olive oil
  • 4 garlic cloves, chopped finely
  • 100g mushrooms, chopped
  • 2 full handfuls of chopped kale
  • 500g minced chicken
  • 400g tin of tomatoes
  • 1 tbsp tomato ketchup
  • Salt and Pepper
  • Cannelloni tubes
  • ---For the Cheese Sauce---
  • 60g butter
  • 2 heaped tablespoon flour
  • 1 tsp paprika, optional
  • 300ml milk
  • 350ml Chicken stock
  • 100g or more Cheddar cheese, grated

How to Make It

Step 1

Sauté half the onion in the oil until wilted. Add the mushrooms, stir fry until cooked, then add kale, stir fry for a couple more minutes, then set aside. 

Step 2

Sauté the garlic for 1 minute, then add the minced chicken and stir fry until cooked. Put the mushrooms and kale back in. Stir in the chopped tomatoes and ketchup and simmer for 20 minutes, uncovered. Let it cool down. 

Step 3

Meanwhile make the cheese sauce. To make the cheese sauce, melt the butter and stir in the flour and paprika and cook for 1 minute.

Gradually whisk in the milk, and the stock. Bring to the boil and then simmer, stirring, until thickened. Stir in the grated Cheddar cheese. 

Step 4

When the chicken mixture has cooled down, put everything in food processor and pulse a couple of times to remove clumps, and so that the spinach chopped into pieces. 

Step 5

Preheat oven to 180 degree Celcius. Stuff the cannelloni with the chicken filling and arrange the tubes carefully in a shallow ovenproof dish. Pour over the cheese sauce, sprinkle with more Cheddar cheese and bake in the oven for 25 minutes or until the canneloni is cooked and golden on top.  

Step 6

Note: The amount of filling specified in this recipe will be enough for 3/4 of a Barillas box of cannellonis. But if you are using San Remo's brand, then the filling will be enough for 2 box since the canneloni tubes of San Remos are smaller than those of Barillas brand. 

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