Ground Chicken and Spinach Cannelloni
Savor the comforting flavors of this Ground Chicken and Spinach Cannelloni, a dish that perfectly balances hearty and wholesome ingredients with a touch of indulgence. Tender ground chicken, fresh spinach, and creamy ricotta cheese come together in a rich filling, enhanced with fragrant garlic, oregano, and basil for a bold Italian-inspired flavor. The mixture is carefully stuffed into no-boil cannelloni shells, smothered in marinara sauce, and topped with gooey mozzarella and Parmesan cheese for a golden, bubbly finish. This oven-baked pasta dish is a dinner-time delight that pairs beautifully with a crisp side salad or warm garlic bread. With just 30 minutes of prep time, this recipe is ideal for busy weeknights or an impressive weekend meal. Perfect for family dinners or hosting guests, Ground Chicken and Spinach Cannelloni is a satisfying crowd-pleaser that’s easy to make and impossible to resist.
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Recipe Information
Ingredients
- 1 pound ground chicken
- 5 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 cloves minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 12 pieces no-boil cannelloni shells
- 3 cups marinara sauce
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the ground chicken and cook, breaking it apart with a wooden spoon, until it is no longer pink, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 2-3 minutes. Remove the skillet from heat and let it cool slightly.
In a large mixing bowl, combine the cooked chicken and spinach mixture, ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, egg, dried oregano, dried basil, salt, and black pepper. Stir well to create the filling.
Fill each no-boil cannelloni shell generously with the chicken and spinach mixture. You can use a piping bag or carefully spoon in the filling.
Spread 1 cup of marinara sauce evenly on the bottom of a 9x13-inch baking dish.
Arrange the filled cannelloni shells in a single layer over the marinara sauce.
Pour the remaining 2 cups of marinara sauce over the cannelloni shells, ensuring all the shells are well-covered to cook properly.
Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top.
Cover the baking 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 cheese is bubbly and golden brown.
Let the cannelloni rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 819 mg | 36% | |
| Total Carbohydrate | 25.0 g | 9% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 3.4 g | ||
| Protein | 34.6 g | 69% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 484 mg | 37% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 265 mg | 6% | |
*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.
