Oh, there’s nothing quite like the smell of a bubbling, cheesy pasta bake coming out of the oven, am I right? That’s pure comfort food heaven! This recipe for Creamy Ricotta Spinach Chicken Cannelloni is my secret weapon for getting that incredible, high-end restaurant taste without needing all afternoon to prep. I remember the first time I nailed this; the sauce was so velvety, and the filling stayed perfectly tender. I completely messed up stuffing the first two tubes—they burst all over the dish!—but I figured it out fast. Trust me, this dish is impressive, even if you’re a little clumsy in the kitchen like me sometimes.
Why This Creamy Ricotta Spinach Chicken Cannelloni Recipe Works So Well
This isn’t just another heavy casserole; this recipe hits that perfect sweet spot between decadent and manageable. It’s quick enough for a weeknight if you prep a little ahead, but fancy enough for company. The real payoff is in the layering of textures.
Key Benefits of Our Creamy Ricotta Spinach Chicken Cannelloni
- We get amazing flavor because the chicken filling is perfectly seasoned before it even sees the sauce.
- The sauce stays luxurious and velvety—no splitting or getting watery, I promise!
- It hits that classic Italian comfort note, balancing rich ricotta with earthy spinach and lean chicken beautifully. If you love creamy, satisfying pasta, you have to check out this creamy garlic chicken penne recipe next, too!
Gathering Ingredients for Creamy Ricotta Spinach Chicken Cannelloni
Okay, let’s talk about what you need. Getting the ingredients right is half the battle with any baked pasta, especially one this rich. You’ll need the cannelloni tubes themselves, of course, the ground chicken, onion, garlic, and that crucial 10 ounces of spinach (remember, squeezed DRY! We don’t want soup in our filling). The dairy components—ricotta, Parmesan, and mozzarella—form the backbone of the creaminess.
Don’t forget the surprise ingredient: nutmeg! It seems tiny, but it really wakes up cooked spinach and ricotta. If you’re looking for other ways to use up ground meat, I have a fantastic roundup of 10 irresistible recipes using ground meat that might inspire you!
Ingredient Substitutions and Expert Notes
I always recommend using freshly grated Parmesan cheese if you can manage it. The pre-shredded stuff usually has anti-caking agents that just don’t melt as beautifully into the cheese sauce. Ground turkey works perfectly fine if chicken isn’t your favorite—just season it well!
A little note from the recipe card: if your sauce seems a touch too thick before you pour it over the cannelloni, don’t panic! Just stir in a splash more chicken broth until it flows nicely. That keeps the final baked dish from turning out dry, which is the cardinal sin of creamy pasta!
Preparation Steps for the Creamy Ricotta Spinach Chicken Cannelloni Filling
This is where the real work—and the real payoff—begins! We need a savory, seasoned filling that won’t turn our beautiful baked pasta soupy. The most important thing you can do before you even start mixing is take that thawed spinach and squeeze every last drop of water out. I mean really squeeze it! Use a clean kitchen towel or even your hands; if you skip this, the filling will weep into the cream sauce later. That’s a disaster waiting to happen.
When I first made this, I probably squeezed it for about five seconds and wondered why my cannelloni were soggy. Now, I wring it out until my hands hurt! You can see a great technique for making creamy spinach chicken pasta that avoids sogginess in general right here.
Cooking the Chicken Base and Combining the Filling
First things first: sauté your onion until it’s soft—it should smell sweet, not sharp. Then you add the garlic for just a minute until you can really smell it, but don’t let it burn, or the whole filling tastes bitter! Brown that ground chicken until it’s nicely colored, and please, drain off ALL the excess fat. Once everything is cooled slightly, you combine it in a big bowl. We mix in the ricotta, the Parmesan, that single egg for binding, and of course, the nutmeg, salt, and pepper. Mix it until it’s just combined. Overmixing the cheese filling really isn’t necessary.
Pre-Cooking Pasta and Stuffing the Cannelloni
You only want to cook those cannelloni tubes until they are perfectly al dente—chewy, but not hard. If they are too soft, they will absolutely tear when you try to stuff them. After you drain them, set them aside. Now, for stuffing! This is where I learned my trick: if you have a piping bag with a wide tip, load the filling in there! It makes getting the chicken mixture neatly into those narrow tubes so much easier and cleaner than trying to use a tiny spoon. If you don’t have a bag, just use a small spoon and be patient. Remember, those initial burst tubes I told you about? It was because I mashed them, not gently filled them!
Assembling and Baking Your Creamy Ricotta Spinach Chicken Cannelloni
Once you have those beautiful, perfectly stuffed tubes nestled into your greased baking dish—make sure they are touching shoulder-to-shoulder, it helps keep them upright!—it’s time for the magic sauce. This is the simplest part, but pay close attention here. We are using heavy cream and chicken broth to make the base, and the absolute rule is: do not boil it! You just want to warm it gently until it’s simmering slightly, whisking it all together. If you boil heavy cream, it can sometimes split when it hits the oven heat, and we want velvety smoothness, not curdles!
Season that warm sauce lightly with salt and pepper before pouring it evenly over the cannelloni. Make sure the sauce gets into all the little corners between the pasta tubes. Then, blanket everything with your mozzarella cheese. If you want to see how I handle another cheesy baked classic, check out this chicken parmesan pasta bake—it has similar principles!
Crafting the Cream Sauce
Seriously, just get that heavy cream and broth warm on the stove. I like to season the liquid directly instead of just relying on the salt in the filling. It ensures that every part of the pasta is salted properly. Once it’s hot to the touch but not bubbling furiously, take it off the heat and get it straight over those cannelloni. Don’t let it sit on the heat while you’re fiddling around trying to grate the cheese!
Baking Time and Temperature for Perfect Creamy Ricotta Spinach Chicken Cannelloni
Okay, preheat that oven to 375 degrees Fahrenheit (190 Celsius). We are baking this for about 25 to 30 minutes. You’re looking for two big visual cues: the sauce should be bubbling fiercely around the edges, and that mozzarella on top needs to look melted, gooey, and just starting to blush with a light golden brown color. Once you pull it out, let it rest on the counter for about five minutes before cutting into it. This little rest lets the sauce settle down so you can actually lift a serving without everything collapsing into a cheesy puddle!
Tips for Success with Creamy Ricotta Spinach Chicken Cannelloni
We’ve covered the steps, but sometimes the difference between a *good* bake and an *amazing* one is just knowing a couple of insider secrets. This isn’t just about cooking; it’s about technique! If you’re using ground chicken, which is leaner than beef, you have to be slightly more careful that things don’t dry out during that 30 minutes in the oven.
You can check out some great advice on keeping chicken juicy overall, like these chicken marinade tips, even though this isn’t grilled chicken! But for this bake, the moisture comes almost entirely from that sauce.
Avoiding a Dry Creamy Ricotta Spinach Chicken Cannelloni
This is my number one rule for any creamy baked pasta: the sauce level matters more than anything else. When you pour that warm heavy cream mixture over the filled tubes, you need to make sure the sauce covers the pasta tubes almost completely. Seriously, I mean almost submerging them! If the top inch of the cannelloni sticks up over the liquid line, I guarantee those exposed bits will get rubbery and dry out while the rest of the dish is perfect.
If you see any little peek of pasta sticking up after you sprinkle the mozzarella, just drizzle a tablespoon of extra broth or cream right over that spot before you put the cheese on. That small detail ensures every single bite is swimming in that gorgeous, velvety sauce. It’s the secret to keeping this dish rich straight from the oven to your plate!
Serving Suggestions for Creamy Ricotta Spinach Chicken Cannelloni
When you serve something this rich and comforting, you need sides that provide a little contrast, right? We don’t want a heavy second course that fights the cannelloni for attention! My first go-to is always something bright and acidic. A simple green salad dressed with a sharp vinaigrette cuts through all that heavy cream and cheese perfectly.
Also, you absolutely must have bread. I’m serious! You need something crusty—a good Italian loaf or a baguette—to scoop up every last smear of that gorgeous sauce left in your bowl. If you make your own salad dressing, you have to try this ultimate Caesar dressing; it’s fantastic with baked pasta to give you that salty, tangy punch.
Storage and Reheating Creamy Ricotta Spinach Chicken Cannelloni
This dish is so decadent, you’ll definitely have leftovers, which is great news for busy days ahead! First things first: cover that leftover casserole tightly with plastic wrap or foil before popping it in the fridge. It keeps really well like this for about three or four days. Don’t worry about the topping getting a little soggy; that just means more moisture for reheating!
When you want a serving, I highly suggest using the oven if you can. Cover the portion loosely with foil and heat it at about 350 degrees until it’s piping hot all the way through. If you’re desperate for a quick bite, the microwave works, but just use 50% power to reheat slowly. That way, you won’t shock the sauce and make it tough. Nobody wants tough, reheated creamy pasta, right?
Frequently Asked Questions About Creamy Ricotta Spinach Chicken Cannelloni
I get so many questions once people start looking at this recipe—which is great, because it means you’re excited! Baked pasta dishes always bring up a few specific concerns, usually around prep time and texture. Don’t worry, answering these makes sure your final dish is perfect!
If you’re looking for more baked pasta inspiration after you master these, I have a whole list of 10 delicious pasta dishes that cover a ton of cravings!
Can I make this Creamy Ricotta Spinach Chicken Cannelloni ahead of time?
Absolutely, you totally can! This is a lifesaver for entertaining. You can assemble the entire dish—stuff the tubes, put them in the baking dish, cover them with the sauce and the mozzarella on top—but pause before baking. Cover the whole thing tightly with plastic wrap or foil and stick it in the fridge for up to 24 hours. When you’re ready to bake, just let it sit on the counter for about 30 minutes to lose the deep chill, and then add about 10 to 15 minutes onto the standard baking time since it’s starting cold.
What is the best way to stuff the cannelloni tubes?
If you’re worried about the filling making a complete mess of your clean kitchen counter, I totally get it! Using a proper piping bag with a wide, round tip is the cleanest method available—it’s like frosting a cake, but savory! If you don’t have one handy, though, don’t stress. Try using a small offset spatula, the kind bakers use for spreading icing? You can load a scoop of the filling onto the spatula and gently push it into the tube opening. It takes a little more patience than the piping bag, but it keeps your fingers much cleaner!
Estimated Nutritional Snapshot
I always feel a little guilty after eating something so deeply comforting, but look at those numbers! For a hearty dinner portion, this Creamy Ricotta Spinach Chicken Cannelloni comes in around 650 calories per serving. That’s actually pretty good for a rich, creamy, baked pasta dish, if you ask me! Remember, these stats are based on the ingredients listed, so if you decide to double up on the mozzarella (which, honestly, I sometimes do), it’s going to shift things a bit.
- Calories: 650
- Total Fat: 40g
- Protein: 40g
- Carbohydrates: 35g
This just proves you can have true comfort food without feeling like you need a week-long cleanse afterward. Enjoy it guilt-free!
Creamy Ricotta Spinach Chicken Cannelloni
- Total Time: 60 min
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A baked pasta dish featuring cannelloni tubes filled with a mixture of cooked chicken, ricotta cheese, and spinach, covered in a creamy sauce.
Ingredients
- 12 cannelloni tubes
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 15 ounces ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 cups heavy cream
- 1/2 cup chicken broth
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Cook the cannelloni tubes according to package directions until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add ground chicken to the skillet. Cook, breaking it up, until browned. Drain off any excess fat.
- In a large bowl, combine the cooked chicken mixture, squeezed spinach, ricotta cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. Mix well.
- Carefully stuff the cooked cannelloni tubes with the chicken and cheese mixture. Arrange the filled tubes in the prepared baking dish.
- In a small saucepan, whisk together the heavy cream and chicken broth. Heat gently until warm, but do not boil. Season with salt and pepper.
- Pour the cream sauce evenly over the stuffed cannelloni.
- Sprinkle the mozzarella cheese over the top.
- Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Notes
- You can substitute ground turkey for chicken if you prefer.
- For a richer flavor, use freshly grated Parmesan cheese.
- If the sauce seems too thick before pouring, add a splash more chicken broth.
- Prep Time: 30 min
- Cook Time: 30 min
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 3 tubes
- Calories: 650
- Sugar: 6
- Sodium: 650
- Fat: 40
- Saturated Fat: 22
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 3
- Protein: 40
- Cholesterol: 180
Keywords: cannelloni, chicken, ricotta, spinach, baked pasta, creamy sauce, Italian