Cooking for Coach | Chicken, Feta and Spinach Canneloni

February 26, 2015
Plate it up, or in my case, plastic it up, and deliver it to Coach

This isn’t gluten free, or dairy free, or vegetarian, but it’s so good! It’s Coach’s fave,  it’s a bit labour intensive, but it freezes well, and it’s amazing the day after for lunch.

 

 

Variations

  • Use any mince that you like, I’ve tried them all and they all work
  • Omit the cheese if you’re not a dairy fan
  • Load up the vegies if you have some lying around, I’ve added peas, corn, courgette, mushrooms – works a treat
  • Use the mince mix with lasagne sheets instead, if you’re not into stuffing tubes
  • For a gluten free version, layer with roasted eggplant instead of lasagne sheets

Cooking for Coach | Chicken, Feta and Spinach Canneloni

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Serves: 5 Prep Time: Cooking Time:

Ingredients

  • 500g chicken mince
  • 3 tins of tomatoes (I used pesto flavour)
  • 1 red onion
  • 2 cloves of garlic (crushed)
  • 1 egg
  • Spinach (about two large handfuls, chopped)
  • Salt
  • Pepper
  • Box of canneloni tubes
  • Grated cheese (about a cup)

Instructions

Saute garlic, onion and mince in a hot pan

Add chopped spinach, crumbled feta, egg, salt and pepper

Add 1 1/2 tins of tomatoes to the base of an oven proof dish (or use one tin if using a smaller dish)

Stuff mince mix into canneloni tubes and lay flat in dish

Keep stuffing and laying, if using a smaller dish you can double the layer

Pour 1 1/2 tins of tomatoes on top of the tubes. If you’ve got some mince mix left over, spread it on top of the tubes before adding the tomatoes.

Sprinkle over grated cheese. You can use any cheese, in any quantity – or leave it off if you’re anti cheese

Bake at 180 (celcius) for about 45 minutes, the cheese should be golden and cripsy and the pasta tubes soft when you fork them

Plate it up, or in my case, plastic it up, and deliver it to Coach

 

 

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