Chicken Cannelloni
Indulge in the comforting decadence of Chicken Cannelloni, a classic Italian-inspired dish that brings together tender shredded chicken, creamy ricotta, and sautéed spinach, all lovingly stuffed into delicate cannelloni tubes. Smothered in a velvety béchamel sauce, tangy tomato sauce, and crowned with bubbling layers of mozzarella and Parmesan, this baked pasta dish is a true crowd-pleaser. Perfectly seasoned with garlic, nutmeg, and a hint of black pepper, it delivers a flavorful bite in every forkful. With a prep time of only 30 minutes, this recipe is both approachable and impressive, making it ideal for cozy family dinners or celebratory gatherings. Serve alongside a crisp green salad or garlic bread for a comforting Italian feast!
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 2 cups Cooked chicken breast, shredded
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 cup Spinach, chopped
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Tomato sauce
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook the cannelloni tubes for 3-4 minutes until slightly softened but not fully cooked. Drain and let cool.
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Add chopped spinach to the skillet and cook until wilted. Remove from heat and let the mixture cool slightly.
In a mixing bowl, combine shredded chicken, ricotta cheese, half of the grated Parmesan, sautéed spinach, salt, black pepper, and nutmeg (if using). Mix well.
Using a spoon or piping bag, fill each cannelloni tube with the chicken mixture and set aside.
To make the béchamel sauce, melt butter over medium heat in a saucepan. Add flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the milk while whisking to create a smooth sauce. Cook for 3-4 minutes until slightly thickened. Season with a pinch of salt and black pepper.
Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
Arrange the filled cannelloni tubes in a single layer over the sauce.
Pour the béchamel sauce evenly over the cannelloni, then top with the remaining tomato sauce.
Sprinkle shredded mozzarella and the remaining Parmesan cheese over the top.
Cover the dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbling.
Let the dish rest for 5 minutes before serving. Enjoy your homemade Chicken Cannelloni!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.9 g | 46% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 1558 mg | 68% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 11.6 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 644 mg | 50% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 999 mg | 21% | |
*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.
