Everyday Meals

Chicken And Pesto Canneloni


Creamy chicken, spinach and pesto cannelloni will become a family favourite.

Prep time:20 mins

Cook time:45 mins

Serves: 4


  • 1 tablespoon olive oil
  • 500g chicken mince
  • 190g jar Leggo’s Pesto – Traditional Basil
  • 125g frozen spinach, thawed and drained of excess liquid
  • ½ cup grated parmesan cheese
  • 1 cup grated mozzarella cheese
  • 6 fresh lasagne sheets, halved (or 12 fresh cannelloni sheets)
  • 1 cup cream
  • ¾ cup water


Step 1

Heat oil in a large frypan. Cook chicken mince until browned, remove from heat. Add 3 tablespoons Leggo’s Pesto, spinach, parmesan cheese, half the mozzarella cheese and stir to combine. Cool slightly.

Step 2

Soften a lasagne sheet in warm water, place 3 tablespoons of filling on the longer side of the sheet and roll to form a cannelloni tube. Place in a lightly greased 33cm x 22cm baking dish. Repeat with remaining lasagne sheets and filling.

Step 3

Combine remaining pesto, cream and water, pour over tubes. Top with remaining mozzarella cheese. Cover with foil and bake in a preheated oven at 180°C for 30 minutes. Remove foil and bake for a further 10 minutes or until golden brown. Stand for 5 minutes before serving.

Tasty Tip!

If the lasagne sheets start to split, continue rolling and pack tightly into baking dish (the other tubes will keep it in place).

Chicken And Pesto Canneloni
Average user rating:
  • 4

Featured in this recipe

  • Pesto Basil 190g

    Pesto Basil 190g

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