Cannelloni pasta tubes packed with a cheesy ricotta and chicken filling, and topped with a creamy and delicious tomato sauce. Simple, super easy to make, and SO tasty!Creamy Ricotta Spinach and Chicken Cannelloni Pasta Recipe


  • 12 cannelloni tubes
  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 3 cooked chicken breasts, finely chopped
  • 1/2 cup milk
  • 1 cup part-skim Ricotta cheese
  • 1 bag (8 to 10 ounces) baby spinach
  • salt and fresh ground pepper, to taste
  • 1 cup pasta sauce
  • 1 1/2 cups half & half
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground nutmeg
  • salt and fresh ground pepper, to taste


  • Cook cannelloni tubes for 5 minutes in boiling water; rinse and set aside to cool for a few minutes, or just until cool enough to handle.
  • Preheat oven to 400F.
  • Heat oil in a large skillet over medium-high heat.
  • Add onions and saute for 2 minutes; stir in garlic and chicken and continue to cook for 4 minutes.
  • Add milk and simmer for 2 minutes, or until most of the liquid has evaporated.
  • Stir in ricotta cheese until well blended.
  • Add spinach and cook for 2 minutes, or until wilted.
  • Remove from heat and let stand a few minutes, or until cool enough to handle.
  • Spoon pasta sauce on the bottom of a 9×13 baking dish and set aside.
  • Using a spoon, your hands, or even a piping bag, stuff the prepared chicken mixture into cannelloni tubes.
  • Arrange the cannelloni in a single layer on the bottom of the previously prepared baking dish. Set aside.
  • In a mixing bowl, combine half & half, parmesan, basil, oregano, nutmeg, salt, and pepper; whisk until thoroughly combined.
  • Pour the half & half mixture over the cannelloni.
  • Bake in the oven for 18 to 20 minutes, or until top is golden brown and the cream is reduced.
  • Remove from oven and let stand 3 minutes, or until sauce has slightly thickened.
  • Spoon the sauce over the cannelloni and serve.

more instructions please visit: