It’s fall… like really fall. The weather is now cold, chilly and all it’s making me do is crave comfort food! With that in mind, I’ll be featuring some comforting dishes the rest of the week to keep you warm during these fall months. Pasta is one of those dishes that is especially good this time of year. I loved baked pasta dishes and I recently made this Chicken Florentine Cannelloni. Flat sheets of lasagna pasta are filled with chicken, spinach and cheese, then baked with a blanket of creamy alfredo sauce and more cheese….
I was thrilled when I went to the grocery store to find fresh gluten free lasagna sheets! This allowed me to not only make lasagna but use the same sheets to make other pasta dishes as well. Cannelloni is one of those dishes and I was excited to make this recipe. To save time, I used a rotisserie chicken which I deboned and shredded. If you prefer, you can also roast or boil some chicken breast and shred too. You can also use your favorite homemade or store bought alfredo sauce as well. And if a freezer meal is what you’re after, this works wonderfully.
For a freezer meal, prepare as directed up until all the rolls are filled in a baking pan. Cover with plastic wrap, then foil and freeze. When you’re ready to enjoy it, defrost and then cover with alfredo sauce and cheese before baking.
I love how the rolls are filled with a nice savory and cheesy filling. The chicken, spinach and cheeses work so nicely together. They’re comforting as they should be and are excellent with garlic bread!
12 lasagna {GF} pasta sheets, approximate size of 5 x 6 inches
Cannelloni Filling:
1 cup shredded chicken from rotisserie chicago
1 (10oz) box frozen spinach, thawed and squeezed of liquid
16 oz. ricotta cheese
1/2 cup shredded mozzarella cheese
Cannelloni Sauce:
2 cups homemade or store bought alfredo sauce1/2 cup grated Parmesan cheese
We've been/are doing noodles all week because the weather's been so chilly!