Corny Chicken Cannelloni
Elevate your dinner table with this hearty and delicious Corny Chicken Cannelloni recipe, a fusion of classic Italian comfort food and savory, sweet flavors. Tender cannelloni pasta tubes are generously stuffed with a creamy mixture of shredded chicken, ricotta cheese, and sweet corn, then nestled in a rich tomato sauce infused with garlic, oregano, and basil. Topped with melty mozzarella and nutty Parmesan, this baked pasta dish offers a golden, bubbly finish your family will adore. Ready in just over an hour and perfect for cozy weeknight meals or an impressive dinner party entrée, this recipe delivers a crowd-pleasing blend of textures and flavors. Serve it fresh out of the oven with a crisp salad or garlic bread for a complete, satisfying meal!
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Recipe Information
Ingredients
- 12 pieces cannelloni pasta tubes
- 2 cups cooked chicken breast
- 1 cup sweet corn kernels
- 1 cup ricotta cheese
- 0.5 cup grated Parmesan cheese
- 1.5 cups shredded mozzarella cheese
- 1 large egg
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 cups diced tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoons dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Sauté the chopped onion until soft and translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
Add the diced tomatoes, tomato paste, oregano, basil, salt, and black pepper to the skillet. Stir well and let the sauce simmer for 10-15 minutes, stirring occasionally. Remove from heat and set aside.
In a mixing bowl, combine shredded cooked chicken, sweet corn, ricotta cheese, 1/4 cup of Parmesan cheese, half of the shredded mozzarella cheese, and the egg. Mix until well incorporated.
Using a spoon, carefully stuff each cannelloni tube with the chicken and corn mixture. Place the filled tubes in the prepared baking dish in a single layer.
Pour the prepared tomato sauce evenly over the filled cannelloni. Sprinkle the remaining shredded mozzarella cheese and Parmesan cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Garnish with fresh basil if desired and serve warm. Enjoy your Corny Chicken Cannelloni!
Nutrition Facts
Calories |
2783 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 818 mg | 272% | |
| Sodium | 5738 mg | 249% | |
| Total Carbohydrate | 188.2 g | 68% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 40.8 g | ||
| Protein | 232.5 g | 465% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 2898 mg | 223% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2487 mg | 53% | |
*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.
