Chicken Spinach & Ricotta Salata filled Cannelloni with Shallot Cream Sauce

Chicken Spinach & Ricotta Salata filled Cannelloni with Shallot Cream Sauce
Super easy
Prep

5m

Cook

30m

Gallery

Category: Stuffed Shell, Manicotti, and Cannelloni

Ingredients

For 4 Batch(es)

You will need:

1 package Talluto's Chicken, Spinach, & Ricotta Salata-filled Cannelloni
1 container Talluto's Shallot Cream Sauce, thawed
1 sprinkle freshly chopped parsley to garnish

Chicken Spinach & Ricotta Salata filled Cannelloni with Shallot Cream Sauce Directions

  1. Pre-heat the oven to 425 degrees F. (Cooking time can range between 25-35 minutes due to oven variations)
  2. Ladle about 5 oz. of the cream sauce into a small baking dish (approx. 9" x 5").
  3. Place the frozen cannelloni closely together into the pan on top of the sauce.
  4. Cover the cannelloni with the remaining cream sauce and cover the pan loosely with aluminum foil.
  5. Bake the cannelloni in the oven for approximately 20 minutes. Remove the aluminum foil and bake for an additional 5-10 minutes to allow the top to brown slightly.
  6. Remove from the oven when the center of the pasta is hot (until it measures an internal temperature of approx.160 degrees F.).
  7. Allow the cannelloni to rest for a few minutes before serving. 
  8. Enjoy!

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