Chicken Broccoli Cannellonii or Ravioli
Elevate your weeknight dinner routine with this irresistible Chicken Broccoli Cannelloni or Ravioli recipe! Featuring tender cannelloni pasta tubes stuffed with a flavorful blend of shredded chicken, finely chopped broccoli, and creamy ricotta cheese, this dish strikes the perfect balance between hearty and wholesome. Layers of marinara and velvety béchamel sauce create a rich, comforting base, while a topping of gooey mozzarella and Parmesan delivers that golden, cheesy finish everyone loves. Ready in just an hour, this family-friendly casserole is ideal for busy weeknights or special occasions. Whether you're craving the pillowy indulgence of ravioli or the classic satisfaction of cannelloni, this versatile recipe is your go-to for indulgent yet easy Italian-inspired comfort food.
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Recipe Information
Ingredients
- 12 pieces Cannelloni pasta tubes
- 2 cups Cooked chicken breast, shredded
- 1 cup Broccoli florets, finely chopped
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 2 cups Marinara sauce
- 1 cup Béchamel sauce
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil and set it aside.
Bring a large pot of salted water to a boil. Cook the cannelloni pasta tubes until slightly softened but not fully cooked (about 5-6 minutes). Drain and set aside to cool.
In a large mixing bowl, combine the shredded chicken, chopped broccoli florets, ricotta cheese, 1 cup of mozzarella, Parmesan cheese, egg, salt, black pepper, and garlic powder. Mix well until evenly combined.
Transfer the chicken and broccoli mixture into a piping bag or a large resealable plastic bag with one corner snipped off.
Pipe the filling into each cannelloni tube, filling it completely. Place the filled tubes in the prepared baking dish in a single layer.
Spread marinara sauce evenly over the filled cannelloni tubes. Then drizzle the béchamel sauce over the marinara for a creamy finish.
Sprinkle the remaining 0.5 cup of shredded mozzarella cheese over the top.
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh chopped parsley, if desired.
Nutrition Facts
Calories |
519 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 961 mg | 42% | |
| Total Carbohydrate | 27.9 g | 10% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 4.0 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 441 mg | 34% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 412 mg | 9% | |
*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.
