PASTA RECIPES. Butternut cannolini Butternut chicken canneloni

PASTA RECIPES. Butternut cannolini

Butternut chicken canneloni

400g chicken fillet 1 cup raw butternut 50 - 100g Ricotta cheese Mozarella Cheese Gouda Cheese 1 box Canelloni tubes 1 bottle Tomat & Basil Pasta Sauce (Ina Parman or PnP Brand) 300ml white sauce


  • Cube chicken fillet and season (I use garlic, salt, black pepper, aromat, Ina Parman Garlic & herb, mixed herbs and chilli powder) and cook in a little oil
  • Steam/Boil butternut and mash with a little milk and butter
  • Mix together chicken, butternut, crumbled ricotta cheese and some grated mozarella
  • Grease a casserole dish light with some spray & cook
  • Fill the cannelloni tubes with the mix and place in casserole dish (1 layer only)
  • Pour the bottle of pasta sauce over (add a little water to the bottle to get out all the sauce and pour into casserole dish as well)
  • Pour white sauce over gently and sprinkle the top with grated Gouda
  • Cover the dish with foil and place in a pre-heated oven on 180 degrees for about 45 minutes


Notes: Use a casserole dish that is flat and wide Make sure you add the extra water from the pasta sauce bottle as you need the extra liquid to cook the pastaChicken Alfredo

Reply to this thread

This site uses cookies and other tracking technologies to differentiate between individual computers, personalized service settings, analytical and statistical purposes, and customization of content and ad serving. This site may also contain third-party cookies. If you continue to use the site, we assume it matches the current settings, but you can change them at any time. More info here: Privacy and Cookie Policy