This decadent cannelloni features a flavorful filling of chicken, fresh spinach, and creamy ricotta. The pasta is smothered in a homemade sauce and sprinkled with Parmesan for a touch of cheesy goodness.
16ouncesfresh pasta sheets or No boil lasagna noodles
1jar marinara sauce or your favorite homemade sauce
2cupsshredded mozzarella
1/2cupgrated parmesan cheese
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 9x13 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.