I wrote this Cannelloni Pasta recipe after I figured out a clever trick for stuffing ricotta, spinach and chicken into tubes and finishing them with a creamy tomato sauce that cuts prep time.

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I didn’t plan to make something this decadent but I ended up with a pan of Cannelloni Pasta that wont stop calling my name. I filled those little tubes with ricotta cheese and shredded cooked chicken and the creamy, slightly tangy bite surprised me, like you expect one thing and get something way better.

It looks like a fancy dinner but feels totally doable, and every forkful begs for another. I still cant explain why the flavors sing together so well, but trust me, it will disappear fast and you’ll be wondering why you waited so long to try it.

Ingredients

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Ricotta: creamy, high protein and calcium, gives gentle tang and silky texture to filling
Spinach: leafy loaded with fiber iron and vitamins it wilts down but boosts color
Chicken: lean protein keeps it hearty and filling mild flavor so it blends
Tomatoes: bright acidity vitamin C balances richness and adds saucy slightly sweet note
Mozzarella: melty mild gives gooey stretch and creamy mouthfeel not too salty
Parmesan: nutty salty concentrated umami adds sharpness and depth in small amounts
Olive oil: healthy fats brings silkiness and helps sauteing subtle peppery notes sometimes
Heavy cream: adds luxury and creaminess raises calories but smooths the sauce nicely

Ingredient Quantities

12 cannelloni pasta tubes

1 tbsp olive oil

1 small onion, chopped

2 cloves garlic, minced

2 cups shredded cooked chicken (about 250-300 g)

5 oz fresh spinach (about 150 g) or 10 oz frozen

1 1/2 cups ricotta cheese (about 375 g)

1 large egg

1/2 cup grated Parmesan cheese (about 50 g)

1 1/2 cups shredded mozzarella (about 150 g)

24 oz crushed tomatoes or passata (about 680 g)

1/2 cup heavy cream (120 ml)

1 tsp dried Italian seasoning or mixed herbs

1 tsp salt

1/2 tsp black pepper

Pinch of ground nutmeg

Fresh basil or parsley for garnish (optional)

Butter or extra olive oil for greasing the dish (optional)

How to Make this

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1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or a little olive oil and set aside. If your cannelloni package says to boil the tubes first, follow the package directions, otherwise you can use them dry.

2. Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 4 minutes, then add minced garlic and cook 30 seconds more.

3. Add the spinach (if using frozen, thaw and squeeze out as much water as you can first) and cook until wilted and most moisture is gone. Remove from heat and let cool a few minutes.

4. In a large bowl combine the cooled spinach mixture with shredded cooked chicken, 1 1/2 cups ricotta, 1 large egg, all of the grated Parmesan (about 1/2 cup), 1/2 tsp of the salt, 1/4 tsp of the black pepper, and a pinch of nutmeg. Stir in 1/2 cup of the shredded mozzarella. Taste and adjust lightly if needed.

5. Transfer the filling to a piping bag or a zip-top bag with the corner snipped off, and carefully fill each of the 12 cannelloni tubes. Don’t overfill or they’ll split; spoon filling into any that break.

6. Make the sauce while filling the tubes: pour the crushed tomatoes or passata into a saucepan, stir in 1/2 cup heavy cream, 1 tsp dried Italian seasoning, the remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 8 to 10 minutes to meld flavors and slightly thicken.

7. Spoon a thin layer of sauce into the bottom of the greased baking dish, arrange the filled cannelloni in a single layer, then pour the rest of the sauce evenly over them. Sprinkle the remaining 1 cup shredded mozzarella on top.

8. Cover the dish tightly with foil and bake for 30 to 35 minutes until the pasta is tender and the sauce is bubbly. Remove foil and bake another 8 to 10 minutes if you want the cheese golden and a little crisp on top.

9. Let the cannelloni rest 10 minutes before serving so it firms up. Garnish with chopped fresh basil or parsley if you like. Tip: if your filling felt a bit loose, a little extra Parmesan helps bind it, and a piping bag makes filling tubes way easier.

Equipment Needed

1. 9 by 13 inch baking dish, greased with butter or a little olive oil
2. Large skillet for sautéing the onion, garlic and spinach
3. Large mixing bowl to combine the chicken and cheeses
4. Piping bag or a heavy zip top bag with the corner snipped off for filling tubes
5. Saucepan for simmering the crushed tomato and cream sauce
6. Measuring cups and spoons
7. Cheese grater for the Parmesan and mozzarella
8. Spatula and a wooden spoon for stirring and scraping the pan
9. Aluminum foil and oven mitts for covering and handling the hot dish

FAQ

Do I have to pre-cook the cannelloni tubes before stuffing? Yes, it's safest to boil dried tubes 6 to 8 minutes till just al dente, drain and cool on a towel so they won't fall apart when you fill them. If you use no-boil tubes or fresh pasta sheets you can skip the boil but make sure there's plenty of sauce so they cook through in the oven.

Can I use frozen spinach instead of fresh? Yes, frozen works fine. Thaw it, squeeze out as much liquid as you can with your hands or a towel, then mix it into the ricotta. If you don't remove the water you'll end up with a runny filling, so be ruthless about squeezing.

How do I stop the dish from getting soggy or watery? Drain and squeeze the spinach well, don't overdo the cream in the sauce, and use a thick crushed tomato or passata base. You can also add a couple tablespoons grated Parmesan or a pinch of breadcrumbs to the filling to absorb extra moisture. Let the baked cannelloni rest 10 minutes before serving so the sauce firms up.

Can I make this ahead or freeze it? Yes. Assemble and refrigerate up to 24 hours before baking. For freezing, either bake then freeze in portions, or freeze unbaked in an airtight dish for up to 2 months. Bake from frozen at 375 F (190 C) but add 20 to 30 more minutes and keep it covered until the center is hot.

What can I use instead of ricotta or chicken? For ricotta swap in well-drained cottage cheese pulsed in a blender for a smoother texture, or use a soft tofu blend for a dairy free option. For the protein try shredded turkey, cooked sausage, or leave out the meat for an all-vegetable version with extra mushrooms or roasted veg.

What's the best oven temp and bake time? Bake at 375 F (190 C). Cover with foil and bake about 25 to 30 minutes, then uncover and bake another 10 to 15 minutes until cheese is bubbling and lightly golden. Let it sit 10 minutes before serving so it holds together when you cut it.

Creamy Ricotta Spinach And Chicken Cannelloni Pasta Recipe Substitutions and Variations

Ricotta cheese
- Cottage cheese, pulsed in a food processor till smooth for similar texture
- Mascarpone for a richer, silkier filling
- Cream cheese softened with a splash of milk to loosen it up
- Neufchatel as a lower fat alternative, same use as ricotta
Shredded cooked chicken
- Cooked shredded turkey, same amount and prep
- Rotisserie chicken, quick and flavorful shortcut
- Canned chicken, drained and flaked if you need fast pantry option
- For a veg option: sautéed mushrooms and crumbled firm tofu mixed together
Fresh spinach
- Kale, thinly sliced and wilted so it’s tender like spinach
- Swiss chard, remove thick stems and chop the leaves
- Frozen spinach, thawed and very well squeezed to remove water
- Arugula for a peppery twist, add less since it’s stronger
Heavy cream
- Half and half plus 1 to 2 tbsp melted butter per cup to add richness
- Whole milk thickened with 1 tbsp cornstarch per cup, simmer to activate
- Evaporated milk for similar creaminess without as much fat
- Greek yogurt thinned with milk, stir in off heat so it doesn’t split

Pro Tips

1. Drain and dry the spinach like your life depends on it, seriously squeeze it good. If the filling feels wet, add a few tablespoons more Parmesan or chill it 10 minutes before piping so it firms up, otherwise the tubes will split or the filling will be soupy.

2. If the cannelloni need pre-boiling, undercook them a minute or two so they finish in the oven, but if you use dry tubes make sure your sauce is a bit looser so they hydrate. Don’t overfill the tubes, and use a piping bag or a zip bag with a tiny corner cut, it makes everything way less messy.

3. Cook your tomato sauce low and slow till it thickens a bit, then stir in the cream off the heat so it doesn’t separate. Taste for salt and add a pinch of sugar if the tomatoes are too sharp, same with a splash of pasta water or stock to loosen if it gets too thick.

4. Cover the dish tightly while baking to keep it moist, then uncover the last 8 to 10 minutes to brown the cheese. Let it rest at least 10 minutes before serving so it sets, and if you want better flavor make it a day ahead and reheat gently.

Creamy Ricotta Spinach And Chicken Cannelloni Pasta Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I wrote this Cannelloni Pasta recipe after I figured out a clever trick for stuffing ricotta, spinach and chicken into tubes and finishing them with a creamy tomato sauce that cuts prep time.

Servings

servings

Calories

511

kcal

Equipment: 1. 9 by 13 inch baking dish, greased with butter or a little olive oil
2. Large skillet for sautéing the onion, garlic and spinach
3. Large mixing bowl to combine the chicken and cheeses
4. Piping bag or a heavy zip top bag with the corner snipped off for filling tubes
5. Saucepan for simmering the crushed tomato and cream sauce
6. Measuring cups and spoons
7. Cheese grater for the Parmesan and mozzarella
8. Spatula and a wooden spoon for stirring and scraping the pan
9. Aluminum foil and oven mitts for covering and handling the hot dish

Ingredients

12 cannelloni pasta tubes
1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
2 cups shredded cooked chicken (about 250-300 g)
5 oz fresh spinach (about 150 g) or 10 oz frozen
1 1/2 cups ricotta cheese (about 375 g)
1 large egg
1/2 cup grated Parmesan cheese (about 50 g)
1 1/2 cups shredded mozzarella (about 150 g)
24 oz crushed tomatoes or passata (about 680 g)
1/2 cup heavy cream (120 ml)
1 tsp dried Italian seasoning or mixed herbs
1 tsp salt
1/2 tsp black pepper
Pinch of ground nutmeg
Fresh basil or parsley for garnish (optional)
Butter or extra olive oil for greasing the dish (optional)

Directions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or a little olive oil and set aside. If your cannelloni package says to boil the tubes first, follow the package directions, otherwise you can use them dry.
Heat 1 tbsp olive oil in a skillet over medium heat. Sauté the chopped onion until soft, about 4 minutes, then add minced garlic and cook 30 seconds more.
Add the spinach (if using frozen, thaw and squeeze out as much water as you can first) and cook until wilted and most moisture is gone. Remove from heat and let cool a few minutes.
In a large bowl combine the cooled spinach mixture with shredded cooked chicken, 1 1/2 cups ricotta, 1 large egg, all of the grated Parmesan (about 1/2 cup), 1/2 tsp of the salt, 1/4 tsp of the black pepper, and a pinch of nutmeg. Stir in 1/2 cup of the shredded mozzarella. Taste and adjust lightly if needed.
Transfer the filling to a piping bag or a zip-top bag with the corner snipped off, and carefully fill each of the 12 cannelloni tubes. Don’t overfill or they’ll split; spoon filling into any that break.
Make the sauce while filling the tubes: pour the crushed tomatoes or passata into a saucepan, stir in 1/2 cup heavy cream, 1 tsp dried Italian seasoning, the remaining 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 8 to 10 minutes to meld flavors and slightly thicken.
Spoon a thin layer of sauce into the bottom of the greased baking dish, arrange the filled cannelloni in a single layer, then pour the rest of the sauce evenly over them. Sprinkle the remaining 1 cup shredded mozzarella on top.
Cover the dish tightly with foil and bake for 30 to 35 minutes until the pasta is tender and the sauce is bubbly. Remove foil and bake another 8 to 10 minutes if you want the cheese golden and a little crisp on top.
Let the cannelloni rest 10 minutes before serving so it firms up. Garnish with chopped fresh basil or parsley if you like. Tip: if your filling felt a bit loose, a little extra Parmesan helps bind it, and a piping bag makes filling tubes way easier.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.