I hadn’t had canneloni in decades and wanted it ever since one of my Facebook followers requested a recipe for it. This gluten free cannelloni is so delicious, you can serve it to your gluten-eating family members or guests. I have and it was a huge hit! This is a sneak peak at what you will find in my upcoming gluten free cookbook.
Look for my no boil noodle version in my upcoming cookbook, “Carla’s Best 125 Gluten Free Recipes”.
One of the best Italian dishes you'll ever have, gluten free canneloni with homemade egg pasta.
Ingredients:
- 1 1/3 recipe Gluten Free Egg Noodles*
- 2 lbs. boneless skinless chicken breast
- 6 oz. (1 cup) frozen chopped spinach, defrosted
- 8 oz. gluten-free cream cheese (Philadelphia)
- 3/4 cup freshly grated Parmesan cheese or Kraft shaker
- 2 large eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup gluten free chicken broth
- 1 cup heavy cream
- 2/3 cup water
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon white (or black) pepper
- 1/4 teaspoon salt
- 1/4 cup brown rice flour
- 1/2 cup freshly grated Parmesan (or Kraft shaker), for topping
- 2 cups shredded Mozzarella Cheese, for topping
- Freshly chopped basil or ready-made basil pesto sauce (optional)
Instructions:
- Make the pasta dough as directed in the Egg Noodle recipe except make about one and one-third of the recipe. To do so, use 2 additional tablespoons cornstarch, 2 additional tablespoons potato starch, 1 1/3 teaspoons additional xanthan gum, (same amount of salt), 1 additional egg and 1 1/3 teaspoons additional oil.
- Cut the dough into 4 x 4 squares. The recipe will make 12 sheets of dough. Discard scraps or save them for soup. Stack the sheets on top of each other. (They won't stick as long as you have rolled them out on a little potato starch.)
- Cut the chicken breasts in pieces, no larger than 2 x 3 inches. Place in a saucepan and bring to a boil. For for about 20 minutes or until thoroughly cooked and tender. Add the pieces, dripping with water, to the bowl of your food processor.
- Top the chicken with the spinach, cream cheese, Parmesan cheese, egg, salt and pepper. Pulse until a chicken is minced and all ingredients create a paste-like mixture. Cover and refrigerate until ready to use.
- Add broth, cream, water, and seasonings to a small saucepan and whisk to combine. Heat over medium-high heat and bring to a low boil. Sprinkle in the rice flour and whisk constantly until thickened. Set aside for later use.
- Preheat oven to 350ºF.
- Add some sauce to the bottom of your baking dish.
- Add a sheet of cooked pasta to chopping board. Add some filling down the center of the sheet. Bring up the sides, just to meet each other, or slightly overlap, to form a roll. Transfer the cannelloni seam side down on top of the sauce in the baking dish. Repeat until the filling is used up or the dish is full.
- Pour the remaining sauce on top of the cannelloni in the baking dish.
- Top with grated Parmesan and then shredded Mozzarella.
- Bake 20 minutes on center shelf of oven.
- Remove from oven and allow to cool for 5 minutes prior to serving. When plating the individual servings, if you have some ready-made basil pesto sauce, add a stripe across the middle of the cannelloni or sprinkle with freshly chopped basil.
Tips
For a quick version, you can use gluten free lasagna noodles. I've used Tinkyada brand before for other recipes. You'll have to experiment, though on cooking times, as brown rice noodles cook faster than this homemade gluten free egg pasta.
Hi Carla
Have you made this canneloni and frozen it? I have found with the store bough gf pasta, it can be fantastic fresh but doesn’t do well after being frozen. I haven’t tried GF fresh pasta yet but am worried to make it and freeze some and have it all gluey
Let me know
Lisa
lkhutchinson,
I have not frozen this recipe. Most gluten free pasta absorbs much more liquid than traditional pasta. However, you won’t have to worry about pasta made with starch (not rice flour) getting mushy.The high gum amount also helps keeps this pasta sturdy. I’ve used it in soups and continue to reheat it without any change.
Carla