Chicken and Spinach Cannelloni with Light Béchamel

Cannelloni filled with a flavorful mixture of shredded chicken and spinach, topped with a light béchamel sauce.

Ingredients

Instructions

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine shredded chicken, spinach, cottage cheese, nutmeg, salt, and pepper. Mix well.
3. Stuff the cannelloni shells with the chicken mixture. Use a piping bag or small spoon for easier filling.
4. Place the stuffed shells in a baking dish coated with olive oil.
5. To make the béchamel sauce, heat olive oil in a saucepan over medium heat.
6. Add minced garlic and cook until fragrant, about 30 seconds.
7. Whisk in flour and cook for 1 minute.
8. Gradually whisk in skim milk until smooth. Season with salt and pepper.
9. Bring to a simmer and cook until thickened, about 5 minutes, stirring constantly to prevent lumps.
10. Remove from heat and stir in Parmesan cheese.
11. Pour the béchamel sauce over the cannelloni shells, ensuring they are mostly covered.
12. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 10 minutes, or until golden brown and bubbly.
13. Let stand for 10 minutes before serving. Garnish with extra Parmesan cheese, if desired.

Cuisine: Italian

Suitability: low fat

Prep Time: 30 mins

Cook Time: 40 mins

Serving Size: 4

Meal Type: dinner