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Prep Time: 15 mins | Cook Time: 30 mins | Resting Time: 5 mins | Total Time: 45 mins | Servings: 6

This creamy ricotta, spinach and chicken cannelloni is a classic recipe and a crowd favorite. This mouthwatering cannelloni is made with some fresh spinach, chicken, and ricotta cheese topped with a simple yet super impressive creamy sauce.


1 tbsp olive oil

12 cannelloni tubes

2 cloves garlic, minced

1 yellow onion, diced

3 cooked chicken breasts, finely chopped

1 c. part-skim Ricotta cheese

salt and fresh ground pepper, to taste

1 c. pasta sauce

1/2 c. milk

1/4 c. grated Parmesan cheese

1/2 tsp dried basil

1/8 tsp ground nutmeg

1/4 tsp dried oregano

1 1/2 c. half & half

salt and fresh ground pepper, to taste

1 bag (8 to 10 oz.) of baby spinach

How to make Creamy Ricotta Spinach and Chicken Cannelloni

Step 1: In boiling water, cook the cannelloni tubes for about 5 minutes. Rinse when done and set aside to cool for a couple of minutes or until cool enough to handle.

Step 2: Prepare the oven. Preheat it to 400 degrees F.

Step 3: In a large skillet, heat the oil over medium-high heat. Once the oil is hot, add the onions and cook for about 2 minutes. Add the garlic and chicken, stir, and continue to cook for additional 4 minutes.


Step 4: Pour in the milk and simmer everything for about 2 minutes or until most of the liquid has evaporated. Then, add the ricotta cheese. Stir well until incorporated. Next, add the spinach and cook for 2 minutes more until wilted.

Step 5: Take the skillet off the heat and allow it to stand for a couple of minutes. Once cool enough to handle, stuff the prepared chicken mixture into the cannelloni tubes using a spoon, your hands, or a piping bag.

Step 6: On the bottom of a 9 x 13-inch baking dish, spoon the pasta sauce. In a single layer, arrange the stuffed cannelloni. Set aside.

Step 7: Place the half & half, Parmesan, basil, oregano, nutmeg, salt, and pepper in a mixing bowl. Mix well until blended, then pour this over the cannelloni. Place in the preheated oven and bake for about 18 to 20 minutes or until golden brown and the cream has reduced. Take the dish out of the oven when done and allow it to stand for about 3 minutes or until the sauce has slightly thickened.

Step 8: Before serving, spoon the sauce over the cannelloni. Enjoy!



To cut down the points to 11, try using fat-free half&half and fat-free Ricotta Cheese.

Nutrition Facts:

Amount Per Serving (2 Cannelloni Tubes plus Sauce), Calories 434, Calories from Fat 171, Fat 19g29%, Saturated Fat 10g50%, Cholesterol 122mg41%, Sodium 411mg17%, Potassium 545mg16%, Carbohydrates 25g8%, Fiber 2g8%, Sugar 4g4%, Protein 38g76%, Vitamin A 675IU14%, Vitamin C 5mg6%, Calcium 248mg25%, Iron 2.5mg14%


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