Italian Cannelloni Al Forno is a regular meal of Catalan cuisine, commonly eaten on Christmas day. Chicken, mushroom and a hint of tarragon make a light filling for such a recipe. Serve with a salad for a fantastic meal.
Satisfying Italian Cannelloni Al Forno
If you're looking for an authentic Italian pasta dish, this Italian cannelloni al forno is a must-try. This will be perfect for those days you crave a filling creamy pasta.
Ingredients
450 grams ground chicken (minced chicken) - breast
225 grams mushrooms
3 cloves garlic - crushed
2 tablespoons parsley - chopped- 1 tablespoon tarragon - chopped
1 medium egg - beaten
1 medium lemon juice- 16 tubes cannelloni pasta
475 ml ketchup (tomato sauce Australia and UK)
50 grams Parmesan cheese - freshly grated
1 teaspoon salt
1 teaspoon ground black pepper- 1 sprig parsley - to garnish
Instructions
- Preheat the oven to 200 degrees Celsius.
- Place the mushrooms, garlic, parsley, and tarragon in the food processor and blend until finely minced. Add to the chicken mixture.
- Thoroughly beat the mushroom mixture into the chicken, add the egg, salt and pepper and lemon juice to taste, and mix well.
- If necessary, cook the cannelloni in plenty of salted boiling water according to the instructions on the packet, then drain well on a clean dishtowel.
- Put the filling in a piping bag fitted with a large plain nozzle. Use this to fill each cannelloni tube once they are cool enough to handle.
- Lay the filled cannelloni tightly together in a single layer in a buttered shallow ovenproof dish. Spoon over the tomato sauce and sprinkle with Parmesan cheese. Bake in the oven for 30 minutes or until brown and bubbling. Serve garnished with a sprig of parsley. Enjoy!
Nutrition
Calories: 382kcalCarbohydrates: 41gProtein: 28gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 149mgSodium: 1984mgPotassium: 1259mgFiber: 2gSugar: 27gVitamin A: 1052IUVitamin C: 12mgCalcium: 174mgIron: 3mg
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