Creamy Ricotta Spinach Chicken

This creamy ricotta spinach and chicken cannelloni is a comforting weeknight dinner that feels special without fuss. The tender pasta tubes are filled with a rich mixture of chicken, ricotta, and spinach, then bathed in a luscious creamy tomato sauce that makes every bite melt in your mouth.

I put this together after finding leftover cooked chicken in the fridge and it quickly became a family favorite that we look forward to every time I make it.

Ingredients

• Cannelloni tubes: provide the perfect vessel for the creamy filling choose good quality pasta for a nice tender chew
• Olive oil: is used to sauté the onion and garlic for depth of flavor pick extra virgin for best taste
• Yellow onion: adds savory sweetness to the base look for firm onions without soft spots
• Garlic: brings aromatic warmth fresh and firm cloves make all the difference
• Cooked chicken breasts: supply lean protein shredded finely to fit neatly inside the tubes
• Milk: helps create a creamy texture in the filling go for whole or 2% for richness
• Part-skim ricotta cheese: makes the filling creamy but not heavy select fresh ricotta that is smooth and moist
• Baby spinach: adds vibrant green color and mild flavor pick tender leaves without signs of wilting
• Salt and fresh ground pepper: balance and enhance all the flavors use freshly ground pepper for more punch
• Pasta sauce: adds acidity and sweetness to the dish choose a quality tomato-based sauce without too many added sugars
• Half and half: creates a rich sauce for the top layer use fresh to prevent curdling
• Grated Parmesan cheese: adds savoriness and a nutty finish choose a block cheese and grate it yourself for best flavor
• Dried basil and oregano: bring herbal notes reminiscent of classic Italian flavors
• Ground nutmeg: adds subtle warmth to the creamy sauce use sparingly to avoid overwhelming

Instructions

Cook The Pasta:

Cook the cannelloni tubes in boiling water for five minutes until just tender but not fully cooked. Rinse with cold water to stop cooking and set aside until cool enough to handle. This par-cooking prevents mushiness when baked.

Build The Filling:

Heat olive oil in a large skillet over medium-high heat. Add diced onions and sauté for two minutes until softened. Stir in minced garlic and finely chopped cooked chicken. Continue cooking for four minutes to blend flavors. Pour in milk and simmer uncovered for two minutes until liquid mostly evaporates, enriching the mixture.

Add Cheese And Spinach:

Stir in ricotta cheese thoroughly into the chicken mixture for a creamy consistency. Add the baby spinach and cook for an additional two minutes until wilted. Remove from heat and let the filling cool slightly which makes it easier to handle for stuffing.

Prepare The Dish:

Spoon a thin layer of pasta sauce on the bottom of a 9 by 13 inch baking dish to prevent sticking and infuse flavor. Stuff each cannelloni tube generously with the filling using a spoon or your hands and arrange them in a single layer on the sauce.

Make The Cream Sauce:

Combine half and half, grated Parmesan cheese, dried basil, oregano, nutmeg, salt, and pepper in a bowl. Whisk them thoroughly to create a smooth sauce. Pour this evenly over the arranged cannelloni tubes in the baking dish.

Bake Until Golden:

Place the dish in a preheated oven at 400 degrees Fahrenheit. Bake for eighteen to twenty minutes until the top is golden brown and the sauce is bubbling and slightly reduced in volume.

Rest And Serve:

Remove from the oven and let the cannelloni rest for three to five minutes so the sauce thickens slightly and flavors settle. Spoon some of the sauce over each portion when serving for a nice finish.

I love how the ricotta brings creaminess without feeling heavy. This dish always reminds me of cozy family dinners where everyone gathers around the table sharing stories and savoring each cheesy bite.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave covered to retain moisture. The flavors deepen after resting, making it even better the next day.

Ingredient Swaps

Spinach can be replaced with kale or Swiss chard for a different texture and earthy flavor just chop them finely and cook through. Shredded rotisserie chicken is a great shortcut if you don&t have pre-cooked breasts. Use whole milk ricotta if you prefer an even creamier filling.

Serving Ideas

Serve this cannelloni with a crisp green salad dressed simply with lemon and olive oil to balance the richness. Garlic bread or a crusty baguette is perfect for soaking up the creamy tomato sauce on the plate.

Cultural Context

Cannelloni is a traditional Italian pasta dish often filled with meat or cheese and baked. This version adds spinach and chicken to give it a fresh, homey twist while staying true to the comforting nature of baked pasta dishes.

Seasonal Twists

Add roasted butternut squash or mushrooms in the filling during fall for an earthy sweetness. In spring, fresh basil and peas chopped into the mix brighten it up. Swapping the baby spinach for fresh wild greens in season can keep the dish feeling fresh year-round.

This cannelloni is perfect for a cozy night in offering comfort and wholesome flavors in every bite.

Frequently Asked Recipe Questions

→ How do you prevent cannelloni tubes from sticking together when boiling?

Boil the tubes in plenty of salted water and stir gently during the first few minutes. Rinse with cold water after cooking to stop the cooking process and avoid sticking.

→ Can I substitute fresh spinach with frozen spinach?

Yes, but make sure to thoroughly drain and squeeze out excess moisture from frozen spinach to prevent a watery filling.

→ What is the purpose of adding nutmeg to the cream sauce?

A small pinch of nutmeg enhances the creamy sauce by adding subtle warmth and depth that complements the cheese and herbs.

→ How can I tell when the cannelloni is perfectly baked?

Look for a golden brown top and bubbling cream sauce. The pasta should be tender but hold its shape when sliced.

→ Is it better to use part-skim or whole milk ricotta in the filling?

Part-skim ricotta works well for a lighter texture without sacrificing creaminess, balancing richness and freshness.