Creamy Ricotta Spinach and Poulet Cannelloni

Cannelloni pasta tubes crowded with a cheesy ricotta and poulet material, and lidded with a creamy and yummy herb sauce. Unproblematic, super painless to modify, and they're SO tasteful!

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 3 cooked chicken breasts, finely chopped
• 1/2 cup milk
• 1 cup part-skim Ricotta cheese
• 1 bag (8 to 10 ounces) baby spinach
• salt and fresh ground pepper, to taste
• 12 cannelloni tubes
• 1 cup pasta sauce
• 1 1/2 cups half & half
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried oregano
• 1/8 teaspoon ground nutmeg
• salt and fresh ground pepper, to taste

Instructions

1. Preheat oven to 400F.
2. Emotionalism oil in a colossal pan over medium-high energy.
3. Add onions and cooked for 2 transactions; budge in flavorer and cowardly and continue to make for 4 proceedings.
4. Add concentrate and simmer for 2 transactions, or until most of the runny has evaporated.
5. Budge in ricotta cheese until comfortably blended.
6. Add spinach and make for 2 transactions, or until stale.
7. Remove from modify and let standstill a few proceedings, or until unagitated enough to interact.
8. Communicate Creamy Ricotta Spinach and Crybaby Cannelloni@diethood.com For Instruction Manual.