Chicken Cannelloni Recipe: Cheesy Layers With Spinach and Herbs

This baked pasta dish transforms simple ingredients into an impressive meal that feels special enough for company. The combination of tender chicken, fresh spinach, and aromatic herbs creates a filling that pairs perfectly with the creamy ricotta and melty mozzarella.

The key to success lies in properly cooking the pasta shells and layering the ingredients thoughtfully. I’ve refined this method to ensure every bite delivers that ideal balance of textures and flavors without becoming heavy or overly rich.

What emerges from the oven is a golden, bubbling casserole with perfectly cooked pasta and a rich, cheesy topping. The spinach adds a touch of freshness that cuts through the richness, making this dish satisfying yet balanced.

Serve with a simple green salad for a complete meal that never fails to impress. Here’s how to make it at home.

Ingredients for Chicken Cannelloni

Pantry staples plus fresh ingredients create this impressive baked pasta dish.

The cannelloni shells are key—Barilla or De Cecco hold up best to baking without falling apart (avoid the no-boil kind for this dish). For the chicken, rotisserie chicken from Whole Foods or Costco saves time and adds great flavor. Ricotta should be whole milk for richness; Calabro or Galbani are reliable brands. The mozzarella? Always shred from a block—pre-shredded has anti-caking agents that don’t melt as well.

No cannelloni shells? Jumbo pasta shells work in a pinch. Short on spinach? Frozen works fine (just thaw and drain well). If you can’t find fresh basil, dried basil at one-third the amount is acceptable. The marinara can be jarred—Rao’s or Victoria are top picks for depth of flavor. For extra richness, swap half the ricotta for mascarpone.

Assemble and refrigerate unbaked for up to 24 hours. Leftovers keep 4-5 days in the fridge or freeze for 3 months. Reheat covered to prevent drying out. The flavors actually deepen overnight, making it taste even better the next day.

Step-by-Step Instructions for Chicken Cannelloni

This method ensures perfectly cooked shells with a rich, creamy filling and well-balanced flavors.

Step 1: Prepare the Filling Mixture

In a large bowl, combine the 15 oz Ricotta Cheese, shredded 1.5 lb Chicken Breast, 10 oz Fresh Spinach, 0.5 cup Parmesan Cheese, 1 whole Large Egg, 1 tsp Dried Oregano, 1 tsp Salt, and 0.5 tsp Black Pepper. Mix thoroughly until all ingredients are evenly distributed and the mixture holds together when pressed.

The egg acts as a binder, while the ricotta provides creaminess. I use my hands for this step to ensure everything is well incorporated without overworking the mixture. The filling should be moist but not wet—if it seems too loose, add a bit more Parmesan.

Step 2: Cook the Cannelloni Shells Al Dente

Bring a large pot of salted water to a rolling boil. Add the 12 pieces Cannelloni Shells and cook for 2 minutes less than the package instructions—usually about 8-10 minutes. They should be slightly firm to the bite since they’ll finish cooking in the oven.

Drain the shells carefully and lay them out on a clean kitchen towel or parchment paper. Avoid rinsing them, as the starch helps the filling adhere. Let them cool slightly so they’re easier to handle. If any shells crack during boiling, set them aside to use for the top layer where they won’t be as visible.

Step 3: Fill and Assemble the Cannelloni

Preheat your oven to 375°F. Spread 1 cup of the 3 cups Marinara Sauce on the bottom of a 9×13-inch baking dish. Using a spoon or piping bag, fill each cannelloni shell with the ricotta-chicken mixture, being careful not to overfill.

Arrange the filled shells seam-side up in the baking dish. Pour the remaining 2 cups Marinara Sauce evenly over the top. Sprinkle with the 8 oz Mozzarella Cheese, ensuring complete coverage. This creates a cheesy blanket that will melt beautifully during baking.

Step 4: Bake Until Bubbly and Golden

Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and golden brown and the sauce is bubbling at the edges.

The foil prevents the top from drying out during the initial bake, while the uncovered time allows the cheese to develop a beautiful golden crust. You’ll know it’s done when the sauce is actively bubbling and the cheese has spots of deep golden color.

Step 5: Rest and Garnish Before Serving

Remove the dish from the oven and let it rest for 5-10 minutes. This allows the filling to set slightly, making it easier to serve neat portions. The resting time also lets the flavors meld together beautifully.

Garnish with the 0.25 cup Fresh Basil just before serving. Use a spatula to lift portions, making sure to include some of the saucy bottom with each serving. The basil adds a fresh, aromatic contrast to the rich, cheesy layers.

Pro Cooking Tips for Great chicken cannelloni

Pasta Perfection

Cook shells for 8-10 minutes in salted water until just al dente. They’ll finish in the oven. I use Barilla cannelloni—they hold shape best. Drain carefully and spread on a towel to cool slightly. 💡

Filling Technique

Use a piping bag or ziplock with corner cut for neat filling. Overfilling causes messy baking. Press filling gently into each shell, leaving ¼ inch at each end to prevent spillage during baking.

Sauce Layering

Spread 1 cup marinara on the dish bottom to prevent sticking. After arranging filled shells, pour remaining 2 cups evenly over top. This ensures every bite has sauce. I use Rao’s marinara for depth.

Cheese Application

Sprinkle 8 oz mozzarella evenly—shred from a block for best melt. Cover with foil for first 25 minutes at 375°F. Then uncover to let cheese brown beautifully for final 10-15 minutes. 🔥

Resting Time

Let dish rest 5-10 minutes after baking. This critical step allows filling to set, making serving easier. Cutting too soon causes filling to ooze out. The flavors also meld during this time.

Garnish Last

Add ¼ cup fresh basil just before serving. The heat from the dish will lightly wilt the basil, releasing its aroma. Use a spatula to serve, ensuring each portion gets sauce from the bottom.

Frequently Asked Questions