Chicken, Spinach And Feta Cannelloni Recipe

A homely pasta bake that will definitely impress your guests

General info

Serves: 6


  • 16 Cannelloni tubes
  • 250g Spinach leaves, fresh
  • 1 tbsp Cayenne pepper
  • Salt and pepper
  • 500g Chicken breast, raw and cut into small cubes no bigger than 1cm x 1cm
  • 250ml Chicken stock
  • 400g (1 Jar) Peppadew Green Pepper and Garlic pasta sauce
  • 200g Feta cheese, crumbled
  • 250ml Béchamel sauce
  • 2 tbsp Olive Oil
  • 100g Cheddar cheese, grated


  1. In a sauce pan heat the oil and brown the chicken cubes
  2. Add the cayenne pepper and seasoning
  3. Add the spinach leaves, stock and Peppadew green pepper and garlic pasta sauce. Stir through
  4. Add the feta cheese and fold in
  5. Cover the bottom of an ovenproof dish with half the Béchamel sauce
  6. Spoon the chicken, pasta sauce, feta, spinach mixture into the cannelloni tubes and line them up in the dish
  7. Pour whatever remains of the mixture over the dish and top off with the remaining Béchamel sauce
  8. Top with grated Cheddar cheese and bake at 190°C for 30 – 40 minutes until pasta is cooked and cheese golden and melted
Supplied by Peppadew SA

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