Chicken Cannelloni Recipe

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes.

Add 2 cloves minced garlic and cook 30 seconds until fragrant.

Stir in the tomato paste, cook 1 minute, then add the crushed tomatoes, oregano, basil, sugar (if using), salt, pepper, and 1/4 cup water or chicken stock. Bring to a gentle simmer.

Reduce heat and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened. Adjust seasoning to taste and set aside.

In a small saucepan, melt 3 tablespoons butter over medium heat. Add the flour and whisk continuously for 1–2 minutes to cook the raw flour taste without browning.

Slowly add 2 cups cold or room-temperature milk in a steady stream, whisking constantly to prevent lumps. Continue to cook, stirring, until the sauce thickens and coats the back of a spoon, about 6–8 minutes.

Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch (1/8 tsp) nutmeg. Remove from heat and keep warm.

If using cooked chicken that is not shredded, shred or finely chop to measure 3 cups.

In a large bowl, combine shredded chicken, 1.5 cups ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, chopped spinach, 1 beaten egg, 2 minced garlic cloves, 2 tablespoons chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/8 teaspoon nutmeg (if using). Mix until uniform. Taste and adjust seasoning.

If the filling seems very wet (depending on ricotta moisture), chill for 10 minutes or stir in 1–2 tablespoons breadcrumbs to bind.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch (23x33 cm) baking dish with 1 tablespoon olive oil.

If using dried cannelloni tubes that require pre-cooking: cook pasta in salted boiling water for 5–6 minutes until very al dente (they will finish cooking in the oven). Drain and lay flat on a clean towel. If using no-boil cannelloni or manicotti, skip boiling and proceed with filling instructions on package.

Fill a piping bag or a zip-top bag with the chicken filling (snip a corner). Carefully pipe filling into each tube or shell until nearly full but not overstuffed (about 2–3 tablespoons filling per tube). Arrange filled tubes seam-side down in a single layer in the prepared baking dish.

Spread about half of the tomato sauce evenly across the bottom of the baking dish before placing tubes, or if already placed, spoon sauce evenly over and around the tubes so they are mostly covered. Drizzle or spoon the warm bechamel over the top of the tubes (if using).

Sprinkle 1 cup shredded mozzarella and 1/4 cup grated parmesan evenly over the top.

Cover the dish tightly with aluminum foil and bake in the preheated oven for 25 minutes. Remove foil and bake uncovered for an additional 10–15 minutes until cheese is bubbly and golden and the pasta is tender.

If you used pre-cooked (very al dente) pasta, confirm tenderness; if still firm, bake another 5–10 minutes, checking every 5 minutes.

Remove the baked cannelloni from the oven and let rest 5–10 minutes to set.

Garnish with chopped fresh basil or parsley. Serve hot with extra grated parmesan at the table.