Ingredients
- 12 RANDA spinach cannelloni
- 500 g chicken breasts or other chicken parts
- 1 egg
- 3 cloves of garlic
- 1 big onion
- 400 ml of pureed tomato
- 1 red pepper
- 6 of crème fraîche
- grated cheese
- mozzarella
- olive oil
- chopped parsley
- salt poivre
Instructions
- Prepare all the ingredients: mince the onion, the meat and cut the pepper into cubes
- Brown the chicken breast in olive oil with a quarter of the onion. Salt, pepper, let cool and mix everything.
- In a bowl, combine the chicken, parsley and egg.
- Fry the rest of the chopped onion in olive oil in a frying pan. Add pepper and chopped garlic cloves. Salt, pepper and leave to thicken adding a little water if necessary.
- Mix until you get a puree and add 4 tablespoons of cream. Add the parsley, the tomato purée and mix.
- Preheat the oven to 180 ° C (thermostat 6). If you use the cannelloni without cooking them, the preparation is faster. Otherwise, bring 2 liters of water to a boil in a saucepan.
- Salt the water, add 1 tablespoon of olive oil, dip the pasta and cook for about 5 minutes.
- The pasta should be "al dente". Align and let it cool in cold water.
- Butter the dish and spread the rest of the cream at the bottom of the dish.
- Stuff the pasta and place side by side in a baking dish.
- Top with warmed tomato sauce, sprinkle with mozzarella and grated cheese.
- Cook for 30 minutes at 180 ° C (thermostat 6)
