Description
Creamy and comforting chicken cannelloni stuffed with shredded chicken and cheese, layered with rich tomato sauce and silky béchamel, then baked until golden and bubbly.
Ingredients
- 12 cannelloni pasta tubes
- 2 cups cooked chicken breast, shredded
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese, plus extra for topping
- 1/4 cup grated Parmesan cheese, plus extra for topping
- 2 tablespoons chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1/4 teaspoon nutmeg
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a large baking dish.
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the shredded chicken, salt, and black pepper. Cook for 2 minutes, then remove from heat.
- Transfer the chicken mixture to a large bowl. Add ricotta cheese, 1 cup mozzarella cheese, Parmesan cheese, and parsley. Mix until fully combined.
- Prepare the béchamel sauce by melting butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly pour in the milk while whisking continuously to avoid lumps.
- Add nutmeg, salt, and black pepper. Continue whisking and cook for about 5 minutes until thickened.
- In another bowl, combine tomato sauce, oregano, paprika, remaining olive oil, and salt.
- Spread half of the tomato sauce evenly over the bottom of the baking dish.
- Fill each cannelloni tube with the chicken mixture using a spoon or piping bag.
- Arrange the filled cannelloni in a single layer in the baking dish.
- Pour the remaining tomato sauce over the cannelloni.
- Spread the béchamel sauce evenly over the top.
- Sprinkle with additional mozzarella and Parmesan cheese.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for another 10 to 15 minutes until the cheese is golden and bubbling.
- Let the cannelloni rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quicker preparation.
- Add sautéed spinach, mushrooms, carrots, or zucchini for extra vegetables.
- Replace ricotta with cream cheese or cottage cheese if preferred.
- Add chili flakes for a spicy variation.
- Most cannelloni tubes can be baked without boiling first, but check package instructions.
- Ensure the pasta is fully covered with sauce to prevent dryness.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze baked or unbaked cannelloni for up to 2 months.
- Reheat covered in the oven at 350°F (175°C) until warmed through.
- Prep Time: 25 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 7g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg
