Chicken Spinach Cannelloni with Red Bell Pepper Sauce
Elevate your weeknight dinners with this indulgent Chicken Spinach Cannelloni with Red Bell Pepper Sauce, a comforting dish that seamlessly blends creamy, cheesy goodness with a bold, velvety sauce. Tender cannelloni pasta is stuffed with a delicious filling of shredded chicken, sautéed spinach, ricotta, Parmesan, and mozzarella, creating the perfect balance of savory richness and freshness. The star of the dish is the homemade roasted red bell pepper sauce, featuring a smoky sweetness accented by garlic, fresh basil, and a touch of cream for a luxurious finish. Baked until golden and bubbly, this dish is a showstopper that's ideal for cozy family dinners or impressing dinner party guests. Plus, it's loaded with vibrant flavors and nutrients, making it a delectable yet wholesome choice. Whether you're craving a hearty pasta dish or looking to try something new, this recipe promises satisfaction in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Cannelloni pasta
- 1 pound Chicken breast
- 4 cups Fresh spinach
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 3 pieces Garlic cloves
- 3 large Red bell peppers
- 1.5 cups Chicken broth
- 0.5 cup Heavy cream
- 5 pieces Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Cook the cannelloni pasta according to package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breast and cook until no longer pink, about 4-5 minutes per side. Remove from the skillet, shred, and let cool.
In the same skillet, add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine the shredded chicken, cooked spinach, ricotta cheese, Parmesan cheese, mozzarella cheese (reserve 1/4 cup for topping), the egg, salt, and black pepper. Mix until thoroughly combined to form the filling.
Carefully stuff the cooked cannelloni pasta with the chicken-spinach mixture and place them in a greased baking dish.
To make the red bell pepper sauce, first roast the red bell peppers. Place them on a baking sheet under the oven broiler, turning occasionally, until the skins are charred and blistered (about 8-10 minutes). Remove the peppers from the oven and place them in a covered bowl or plastic bag for 10 minutes to steam.
Peel the charred skin from the peppers and remove the seeds and stems. Transfer the roasted bell peppers to a blender.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add minced garlic cloves and sauté for 1 minute until fragrant. Transfer the garlic to the blender with the roasted peppers.
Add chicken broth, heavy cream, and fresh basil leaves to the blender. Blend until smooth and creamy. Adjust seasoning with salt and pepper as needed.
Pour the red bell pepper sauce evenly over the stuffed cannelloni in the baking dish. Sprinkle the reserved mozzarella cheese on top.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Serve warm and enjoy your Chicken Spinach Cannelloni with Red Bell Pepper Sauce!
Nutrition Facts
Calories |
5063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.6 g | 249% | |
| Saturated Fat | 79.2 g | 396% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 998 mg | 333% | |
| Sodium | 6420 mg | 279% | |
| Total Carbohydrate | 424.5 g | 154% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 47.2 g | ||
| Protein | 314.4 g | 629% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 2763 mg | 213% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 4482 mg | 95% | |
*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.
