Prep time
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Here's an easy way to make Cannelloni using no boil lasagne noodles. The results are delicious and elegant! This is a favorite of my husband's and it's impressive enough to serve as an entree for an elegant dinner party.
Cuisine: Italian
Serves: 7 servings
  • For The Filling
  • 9 0z. Box Oven Ready (no boil) Lasagne Noodles (I prefer Barilla brand)
  • 2 T. Olive Oil
  • 1 Lb. Ground Chicken
  • Salt & Coarse Ground Pepper to Taste
  • 5 oz. Package Fresh Baby Spinach
  • 4 Cloves Fresh Garlic, Minced
  • 14 oz. Can Artichoke Hearts Packed in Water, Drained & Chopped
  • 7.5 oz. Package Chive & Onion Cream Cheese (I prefer Philadelphia Brand)
  • 8 oz. Grated Mozzarella Cheese (about 2 Cups)
  • For the Béchamel Sauce
  • 6 T. Butter
  • ⅓ Cup Flour
  • 3⅓ Cups Milk (I use 1%)
  • ½ Cup Freshly Grated Parmesan Cheese
  • For the Marinara Sauce
  • Two - 24 oz. Jars Victoria Marinara Sauce
  • Fresh Basil for Garnish
  1. You may wish to assemble this dish ahead of time so about 15 minutes before you plan to start the baking process, preheat your oven to 375°F.
  2. Spray an 13" x 9" baking dish with cooking spray and set aside.
  3. To Make The Filling
  4. Fill a shallow dish with hot tap water and soak noodles until pliable.
  5. Transfer noodles to paper towels and pat dry.
  6. Heat the olive oil in a frying pan and add the ground chicken.
  7. Throughly cook over medium heat, breaking meat into small bits using a wooden spatula.
  8. Add salt & pepper to taste.
  9. Set aside to cool.
  10. Place spinach in a microwave safe bowl.
  11. Add ¼ cup water and microwave on high for 2 minutes or until wilted.
  12. Drain and cool the spinach, thoroughly squeeze out all the excess water, then coarsely chop it up.
  13. Into a medium size mixing bowl add the minced garlic, chopped artichoke hearts, chopped spinach, cream cheese and mozzarella cheese.
  14. Finally add the cooled, cooked ground chicken.
  15. Mix to combine and set aside.
  16. To Make the Béchamel Sauce
  17. Melt butter in a medium size frying pan.
  18. Add flour and stir constantly for 2 minute to cook the flour and remove the raw taste.
  19. Slowly add milk and whisk constantly until you achieve a boil.
  20. Reduce heat to low and simmer, whisking, until the sauce thickens.
  21. Add parmesan cheese, stir to combine and remove from the heat.
  22. Pour about half of the sauce into prepared baking dish.
  23. Take about 1/15th of the filling (about ¼ C.) and place it on the short side of a lasagne noodle.
  24. Roll the noodle up and repeat until you have used all of the filling.
  25. Arrange cannelloni in rows in the baking dish and cover with remaining Béchamel Sauce.
  26. Bake in oven preheated to 375°F for about 30 minutes or until top is browned and sauce is bubbling hot.
  27. Heat the ready-to-serve Victoria Marinara Sauce in a saucepan.
  28. Spoon warm sauce into pasta bowls.
  29. Place an individual serving of Chicken and Spinach Cannelloni on top of the sauce.
  30. Garnish with fresh basil.
  31. ENJOY!
Serve with toasted garlic bread and a fresh green salad and you'll have a wonderful and delicious meal.

Inspiration for this recipe came from: From A Chef's Kitchen
Recipe by After Orange County at