Chicken Cannelloni
This easy, cheesy Chicken Cannelloni recipe is the perfect way to feed your family! A simple chicken, ricotta and spinach filling is blanketed under a speedy 2-ingredient tomato sauce and plenty of melty cheese for a comforting pasta dinner everyone will love.
Why We Love This Recipe
- This Chicken Cannelloni bake is easy, cheesy and filled with rich, comforting, creamy flavors perfect to be enjoyed on their own or with a simple green salad or cooked greens. And some garlic bread would be good, too!
- As you’ve gone to the effort of rolling the (simple) filling in pasta you don’t want to go to the effort of making the sauce too on a weeknight – so we’ve mixed your favorite alfredo and marinara sauces together for a delicious quick fix!
Chef’s Tips
- You can use manicotti if you can’t find cannelloni noodles, and spoon the filling into tubes if you can’t find flat noodles for rolling.
- You want total 32 ounces of sauce, so if you can only find 14.5 oz alfredo, just use a little more marinara – all good!
More Cozy Dinner Recipes You’ll Love
- Garlic Bread Casserole with Ground Beef
- Potato Stroganoff with Cream of Mushroom Soup
- Southern Rice and Gravy with Beef
- Easy Meatloaf Casserole with Potatoes
- Best Chicken and Stars Soup for Kids
- Easy Meatball Casserole with Pasta
Chicken Cannelloni
Ingredients
Cannelloni Filling
- 8 ounces chicken breasts (cooked)
- 2 cups fresh spinach (chopped)
- 16 ounces ricotta
- 1 cup mozzarella cheese (shredded – approximately 3 ounces)
- 3 cloves garlic (minced)
- 1 Teaspoon salt
- ½ Teaspoon black pepper
- 12 cannelloni noodles (boiled, drained and separated – see note)
Cannelloni Sauce
- 16 ounces alfredo sauce (see note)
- 16 ounces mariana sauce
- 3 ounces parmesan cheese (grated)
Instructions
- Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add the spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.
- Arrange the precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet. Carefully roll pasta around filling in a cigar fashion.
- Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish.
- Place the alfredo sauce and marinara sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely.
- Sprinkle the grated parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes.
- Remove the foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.
Notes
- You can use manicotti if you can’t find cannelloni, and spoon the filling into tubes if you can’t find flat noodles for rolling.
- You want total 32 ounces of sauce, so if you can only find 14.5 oz alfredo, just use a little more marinara – all good!
Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.
Nutrition
Nutrition Disclaimer
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
