Feta Spinach and Chicken Stuffed Cannelloni

Feta Spinach and Chicken Stuffed Cannelloni


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Stuffed cannelloni has been a traditional Italian dish for many years. Enjoy this recipe with chicken, spinach and creamy feta cheese. Share this with the whole family and more!

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Time needed

15 min preparation + 1 hour cooking

Serving Size / Yield

6 servings


  • 6 oven ready cannelloni shells
  • 1 cup tomato marinara sauce
  • 1 cup chopped cooked chicken
  • 1 cup packed baby spinach, chopped
  • 1 ½ cups ricotta cheese
  • 1 large egg
  • ½ cup freshly grated Parmesan cheese, divided
  • ½ cup freshly grated Mozzarella cheese
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • Salt and pepper, to taste
  • 2 sprigs fresh basil for garnish

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Preheat the oven to 350°F.
Layer ¼ cup of marinara sauce into the bottom of two individual 4-inch x 3-inch baking dishes.
Fold together the cooked chicken, spinach, ricotta, egg, ¼ cup Parmesan cheese, dried oregano, dried basil, salt and pepper in a large mixing bowl.
Spoon the ricotta filling into a large sealable plastic bag. Remove air from the plastic bag and cut off one of the corners making sure it’s slightly smaller than the opening of the cannelloni. Stuff filling into each cannelloni shell.
Spread the cannelloni shells evenly between the baking dishes. Top with remaining marinara sauce, Parmesan and Mozzarella. Cover with aluminum foil and bake for 1 hour. Remove foil and bake for an additional 5-10 minutes until cheese is golden.
Transfer to plate, garnish and serve.

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