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Spinach Chicken Cannelloni Recipe

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.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: Italian
Servings: 6
Calories: 764kcal
Author: Kellie
Cost: $13

Equipment

  • 1 baking dish
  • 1 mixing bowl
  • 1 skillet

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

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.

Nutrition

Calories: 764kcal | Carbohydrates: 63g | Protein: 50g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 184mg | Sodium: 934mg | Potassium: 826mg | Fiber: 3g | Sugar: 3g | Vitamin A: 891IU | Vitamin C: 3mg | Calcium: 501mg | Iron: 3mg