Spinach Chicken Cannelloni
Spinach Chicken Cannelloni features tender pasta stuffed with a chicken and spinach filling that’s flavorful as can be! It’s all baked to perfection with the perfect amount of marinara sauce and both mozzarella and parmesan cheese.
Spinach Chicken Cannelloni
This might just be one of my family’s favorite dinner recipes. Any time you douse something with marinara sauce, mozzarella and parmesan and bake it in in the oven, you just know it’s going to be good! This cheesy Italian dinner is super filling and flavorful in all the best ways. Garlic, a medley of seasonings and plenty of sauce make each bite better than the last.
The filling is really what makes this chicken cannelloni recipe the very best. Ground chicken and poultry sausage serve as the protein and get all dressed up with garlic, parmesan, ricotta, onions, plenty of seasonings and spinach. I love the way the spinach cooks down so perfectly. You can tell it’s there, but it’s sneaky enough that the kids will eat it without complaining.
Oh, and it’s certainly worth noting that this recipe is EASY! While it does require some handiwork with the filling and rolling, it’s honestly a breeze once you get the hang of it. If you’ve ever successfully made something like enchiladas, you’ll knock this out in no time. I like to play some music and enjoy a glass of wine while assembling this easy cannelloni recipe!
How to Make Spinach Chicken Cannelloni
Chicken cannelloni is easier to make than you may think! For more info on the step by step process, just scroll down to the recipe card at the bottom of the page.
- Cook the chicken. Heat some oil over medium-high heat. Add the onion and cook until softened, then stir in the garlic and cook for just another minute. Add the ground chicken and sausage. Cook until browned and no longer pink, breaking up with a spatula as you go. Drain the fat and transfer to a bowl.
- Make the filling. Once the chicken has cooled off a little bit, mix in the cheese, egg, spinach, Italian seasoning, garlic powder, onion powder, salt and nutmeg.
- Prepare the pasta. Boil a pot of salted water. Blanch the pasta sheets one at a time for just a few seconds to make them pliable. Arrange a couple of kitchen towels on the counter and lay the blanched pasta sheets in a single layer on them.
- Make the Bechamel Sauce. In a small saucepan, whisk together the ingredients for the béchamel and cook until slightly thickened.
- Assemble the dish. Spoon about 1 cup of marinara sauce on the bottom of your baking dish. Drizzle with olive oil. Spoon 1/4 cup of the filling mixture on the bottom 3/4 of each pasta sheet. The short side of the pasta sheet should be facing you. Leave about an inch and a half of the top with no filling so you can seal it. Roll the pasta sheet and place it in the baking sheet (seam side down). Repeat the process.
- Bake. Top with the remaining marinara sauce, the béchamel sauce, cover with foil and bake at 375°F for about 30-40 minutes. After that, remove the foil and sprinkle with cheese. Keep baking until the cheese is melted and golden brown.
- Enjoy! Let the cannelloni cool for about 15 minutes prior to serving. Serve it with grated parmesan cheese and freshly chopped basil.
Storing, Freezing and Reheating
Let the chicken cannelloni fully cool to room temperature prior to storing or freezing!
In an airtight container in the fridge, cannelloni will keep well for about 2-3 days. You can also choose to freeze it for up to 3 months. Don’t forget to date and label!
Let your frozen cannelloni defrost in the refrigerator overnight prior to reheating. If you’re reheating the entire dish, pop it back in the oven to warm through. Individual servings can be reheated in the microwave for 30 seconds at a time.
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Get the Recipe: Spinach Chicken Cannelloni Recipe
Ingredients
For the filling:
- 1 tablespoon olive oil
- 1/2 cup diced onion
- 3 garlic cloves, minced
- 1 lb lean ground chicken
- 1/2 lb fresh poultry sausage, casing removed
- 1 cup ricotta cheese
- 1/2 cup parmesan cheese
- 1 egg lightly beaten
- 1/2 cup chopped fresh spinach
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
For the Bechamel Sauce:
- 3 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg
For the Cannelloni
- 1 tablespoon olive oil
- 16 ounces fresh pasta sheets or No boil lasagna noodles
- 1 jar marinara sauce or your favorite homemade sauce
- 2 cups shredded mozzarella
- 1/2 cup grated parmesan cheese
Equipment
- 1 baking dish
- 1 mixing bowl
- 1 skillet
Instructions
- Heat the olive oil over medium high heat. Add the onion and cook until softened. Stir in the garlic and cook for 1 minute.
- Add the chicken and sausage to the pan and break up with a spatula or fork. Cook the chicken until browned and no longer pink. Drain off all the fat and transfer to a bowl.
- Allow the chicken to cool slightly before moving on.
- Add the cheese, egg, spinach, Italian seasoning, garlic powder, onion powder, salt and nutmeg to the chicken stirring to combine.
- Bring a pot of salted water to a boil and blanch (parboil) the pasta sheets, one at a time, for a few seconds until they’re pliable. Arrange a couple kitchen towel on the kitchen counter and lay the pasta sheets in a single layer on the towels.
- Make the béchamel sauce by melting the butter and whisk in the flour. Cook and whisk until the flour turns a light golden brown and has a nutty aroma, approximately 3-4 minutes
- Whisk in the milk and turn the heat to low. Continue to simmer, whisking occasionally, until the sauce is smooth and slightly thickened, approximately 10-20 minutes. Season with salt and nutmeg.
- Preheat the oven to 375˚F.
- Spoon 1 cup of the marinara in the bottom of a 9×13 inch baking dish and drizzle with 1 tablespoon olive oil.
- With the short side of the pasta sheet facing you, spoon 1/4 cup of the filling mixture not the bottom three quarter of each pasta sheet. Leave about 1 1/2 inches of the top with no filling to seal.
- Roll the pasta sheet up and place in the baking dish seam side down. Repeat with the remaining pasta sheets.
- Top with the remaining sauce, the béchamel sauce, cover with foil and bake for 30-40 minutes.
- Remove the foil and sprinkle with the cheese. Continue to bake until the cheese is melted and golden brown.
- Remove from the oven and cool for 15 minutes before serving.
- Serve with grated parmesan cheese and chopped fresh basil.