Imagine a dish that combines the rich, creamy goodness of ricotta, the tender bite of shredded chicken, and the vibrant freshness of spinach, all wrapped in perfectly cooked cannelloni tubes and smothered in a mouthwatering marinara sauce. This isn't just another pasta recipe – it's a culinary journey that transforms ordinary ingredients into an extraordinary meal that will have your family and friends begging for seconds. Get ready to elevate your dinner game with this irresistible Italian-inspired masterpiece that's surprisingly easy to make!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 12 cannelloni tubes
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 2 cups spinach, cooked and drained
- 1 cup marinara sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish to prevent sticking.
- In a large mixing bowl, combine shredded chicken, ricotta cheese, cooked and drained spinach, salt, and pepper. Mix thoroughly until all ingredients are well incorporated and create a smooth, creamy filling.
- Carefully stuff each cannelloni tube with the chicken and spinach mixture, using a spoon or piping bag to ensure even distribution. Place the filled tubes side by side in the prepared baking dish.
- Pour marinara sauce evenly over the stuffed cannelloni, ensuring each tube is generously covered.
- Sprinkle shredded mozzarella cheese over the top of the cannelloni, followed by a layer of grated parmesan cheese for added flavor and golden-brown color.
- Cover the baking dish with aluminum foil to prevent excessive browning and place in the preheated oven.
- Bake for 30-35 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is melted and slightly golden.
- Remove from oven and let rest for 5-10 minutes to allow the dish to set and cool slightly before serving.
- Garnish with fresh basil or parsley if desired, and serve hot as a main course with a side salad or garlic bread.
Tips
- For the creamiest filling, ensure your ricotta is at room temperature and mix ingredients thoroughly to avoid lumps.
- Use a piping bag or a zip-lock bag with the corner cut off for the neatest and most even cannelloni stuffing.
- Don't overcook the spinach – you want it just wilted to maintain its vibrant color and nutrients.
- For extra flavor, consider adding a pinch of garlic powder or some dried Italian herbs to your filling mixture.
- Let the cannelloni rest after baking to allow the sauce and cheese to set, making it easier to serve and preventing burns.
- If you're short on time, you can prepare the filling and stuff the cannelloni tubes a day in advance, storing them covered in the refrigerator.
- For a golden, crispy top, switch your oven to broil for the last 2-3 minutes of cooking, watching carefully to prevent burning.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 30g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 95mg
