Low Fodmap Chicken Cannelloni Recipe

I thought I would leave this recipe with you to give you something to try over the weekend.  If you haven’t had a go at last week’s pasta dough yet, but this one on your menu.  This is one of those dishes that take a little bit of time to put together, but once in the oven, you’re done.

The pasta bakes up beautifully and the leftovers reheat well without falling to pieces.  You could throw a salad together to have on the side but I am quite happy with just a plate of the cannelloni on its own.

You will only need half of the pasta dough – recipe here.  You can store the other half in the fridge for a few days or roll it out and freeze layered between cling wrap.

Low Fodmap Chicken Cannelloni pumpkin spinach ricotta Recipe

Low Fodmap Chicken Cannelloni pumpkin spinach ricotta

Chicken cannelloni with pumpkin, spinach and ricotta

This recipe is based on one I saw on a TV lifestyle program years ago, “Our House” I think.  I have had a print out tucked amongst my recipe collection but it doesn’t have the details of where it came from.  I find 3 cannelloni per serve is quite filling and the little people are usually satisfied with just 2.

Low Fodmap Chicken Cannelloni with pumpkin, spinach and ricotta Recipe

Prep Time: 15 mins
Cook Time: 30 mins
Yields: 2

Low Fodmap Chicken Cannelloni with pumpkin, spinach and ricotta Ingredients

  • 500g lean chicken mince
  • 400g pumpkin
  • 1 tablespoon olive oil
  • 250g packet frozen spinach, thawed
  • 75g pancetta
  • 200g ricotta
  • salt and pepper
  • ½ quantity pasta dough, rolled into sheets
  • 700g bottle of passata (tomato puree)
  • ¼ cup fresh basil leaves
  • ½ cup grated reduced fat tasty cheese
  • ½ cup finely grated parmesan

Low Fodmap Chicken Cannelloni with pumpkin, spinach and ricotta Method

  1. Preheat oven to 180°C.
  2. Peel and cut the pumpkin into a 2cm dice. Toss with the oil on a baking tray. Bake for 20-25 minutes until tender. Cool then mash.
  3. Squeeze out the excess liquid from the spinach. Finely chop the pancetta
  4. Combine the chicken, mashed pumpkin, spinach, pancetta and ricotta in a large bowl; mix well and season with salt and pepper.
  5. Cut pasta sheets into 10cm pieces. You should end up with approximately 16 rectangles of pasta plus some trimmings. Divide the chicken mixture amongst the pasta rectangles, spooning it along one of the longer edges. Roll the pasta to enclose the filling.
  6. Tear or chop the basil and mix into the passata. Cover the base of 2 baking dishes measuring 25x35cm with a thin layer of passata. Arrange the cannelloni in a single layer in the baking dishes.
  7. Cover the cannelloni with the remaining passata, spoon it over so that each one is completely coated in the sauce. Sprinkle the combined cheeses over the top.
  8. Bake for 25-30 minutes until cheese is melted and golden.