Creamy Ricotta Spinach and Chicken Cannelloni
Indulge in a comforting Italian-inspired dish with tender pasta tubes stuffed with a rich filling of ricotta, fresh spinach, and chicken, all smothered in marinara sauce.
Ingredients
For the filling
- 12 pieces cannelloni pasta tubes
- 2 cups cooked chicken, shredded
- 15 oz ricotta cheese
- 1 cup fresh spinach, chopped
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 each egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For assembly and baking
- 2 cups marinara sauce
- Olive oil for drizzling
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the ricotta cheese, chopped spinach, shredded chicken, 1/2 cup of mozzarella cheese, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
- Carefully stuff each cannelloni tube with the ricotta-spinach mixture using a spoon or piping bag.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Arrange the stuffed cannelloni in the dish, placing them side by side.
- Pour the remaining marinara sauce over the top of the cannelloni, ensuring they are well coated.
- Sprinkle the remaining mozzarella cheese on top of the sauce.
- Drizzle with a little olive oil and cover the dish with aluminum foil.
Baking
- Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 15 minutes until the top is bubbly and golden.
- Let it rest for a few minutes before serving.
Notes
Serve warm, garnished with fresh basil or parsley. Pairs beautifully with a green salad and garlic bread. Leftovers can be stored in the fridge for up to three days or frozen for longer storage.