Hat penny cannelloni
Hat penny cannelloni Add the shredded chicken, ricotta, parmesan, spinach, egg, salt, black pepper, and nutmeg to a bowl. Stir until combined. Season to taste with salt and pepper. Assemble. Cover the bottom of casserole dish with marinara. Cut the pasta sheets into rectangles. Spoon about 1/4 cup of the filling on to the middle of each sheet.