Chicken and Cheese Cannelloni
Indulge in the ultimate comfort food with this creamy and cheesy Chicken and Cheese Cannelloni recipe, a perfect blend of Italian tradition and rich, homemade flavors. Tender cannelloni tubes are generously stuffed with a savory mixture of shredded chicken, ricotta, Parmesan, and mozzarella cheeses, then baked to perfection in a luscious tomato and cream sauce. Enhanced with aromatic garlic and Italian seasoning, this dish is finished with a golden crust of melted mozzarella and a sprinkle of fresh parsley for a restaurant-quality meal at home. Ready in just an hour, this family-friendly, baked pasta recipe is ideal for weeknight dinners or impressive gatherings. Serve alongside a crisp side salad or warm garlic bread for an irresistible Italian feast.
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 2 cups Cooked chicken, shredded
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1 large Egg
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Tomato sauce
- 0.5 cup Heavy cream
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the cannelloni tubes for 4-5 minutes or until slightly softened but still firm (they will finish cooking in the oven). Drain and set aside to cool.
In a large bowl, combine shredded chicken, ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and pepper. Mix well to combine.
Lightly grease a 9x13-inch baking dish with olive oil. Spread 1/2 cup of tomato sauce along the bottom of the dish.
Using a piping bag or small spoon, stuff the cooked cannelloni tubes with the chicken and cheese mixture. Arrange the filled tubes in a single layer in the prepared baking dish.
In a separate bowl, mix the remaining tomato sauce with the heavy cream. Pour the sauce evenly over the filled cannelloni tubes.
Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top of the dish.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the tops are golden brown.
Remove the baking dish from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve warm with a side salad or garlic bread.
Nutrition Facts
Calories |
825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1806 mg | 79% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 7.3 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 709 mg | 55% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 828 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
