Chicken Cannelloni with or Without Spinach
Indulge in the comforting flavors of homemade Chicken Cannelloni with or without Spinach—a crowd-pleasing Italian-inspired dish that’s as versatile as it is irresistible. Imagine tender cannelloni tubes stuffed with a creamy mixture of shredded chicken, ricotta, and optional sautéed spinach, then smothered in a rich tomato sauce and velvety béchamel. Topped with a generous layer of melted mozzarella and Parmesan cheese, this baked pasta dish delivers a perfect harmony of textures and flavors. Whether you add the spinach for an extra burst of freshness or keep it classic, this hearty recipe is perfect for family dinners or special occasions. Simple to prepare and beautifully layered, this dish is a culinary masterpiece that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 12 pieces Cannelloni pasta tubes
- 2 cups Chicken breast, cooked and shredded
- 1 cup Fresh spinach, chopped (optional)
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional, for béchamel sauce)
- 3 tablespoons Butter
- 3 tablespoons Flour
- 2 cups Milk
- 2 cups Tomato sauce
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil and cook the cannelloni tubes for 2-3 minutes less than the package instructions. Drain and set aside.
If using spinach, sauté it with 1 tablespoon of olive oil until wilted. Let it cool, then squeeze out excess water.
In a large bowl, combine the shredded chicken, ricotta cheese, spinach (if using), Parmesan cheese, egg, garlic, salt, and black pepper. Mix well to form the filling.
For the béchamel sauce, melt the butter in a medium saucepan over medium heat. Add the flour and whisk continuously for 1-2 minutes to form a roux.
Slowly pour in the milk while whisking constantly to prevent lumps. Cook for 4-5 minutes until the sauce thickens. Season with a pinch of salt and optional nutmeg.
Spread 1 cup of tomato sauce evenly across the bottom of a 9x13-inch baking dish.
Use a piping bag or small spoon to fill each cannelloni tube with the chicken mixture. Place the filled tubes in a single layer over the tomato sauce in the baking dish.
Pour the remaining 1 cup of tomato sauce over the cannelloni. Then, evenly pour the béchamel sauce over the top.
Sprinkle the shredded mozzarella cheese over the béchamel layer.
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 top is golden and bubbly.
Let the cannelloni rest for 5-10 minutes after removing it from the oven. Garnish with chopped parsley before serving, if desired.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 13.1 g | ||
| Protein | 69.8 g | 140% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 650 mg | 50% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1086 mg | 23% | |
*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.
