Cheesy Chicken Cannelloni Bake
There are some dinners that just feel like a hug, and this Cheesy Chicken Cannelloni Bake is definitely one of them. It’s got that cozy, Italian comfort-food energy—bubbly marinara, tender pasta, and a creamy, cheesy filling that makes the whole kitchen smell like something wonderful is happening.
This is the kind of dish you make when you want everyone to linger at the table a little longer. It’s hearty without being heavy, and it’s perfect for family dinners, potlucks, or those evenings when you want a “restaurant-style” meal at home—without doing anything too complicated. When you pull the foil off near the end and the cheese starts to melt into little golden pockets? That’s the moment you know you’re in for a treat.
Ingredients
12 cannelloni pasta tubes
2 cups cooked ground chicken
1 cup ricotta cheese
1 cup shredded mozzarella cheese (divided)
½ cup grated Parmesan cheese
1 large egg
2 ½ cups marinara sauce (divided)
2 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley (plus extra for garnish)
1 tablespoon olive oil
Instructions
1. Preheat and prep
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish (or grab a foil pan if you’re aiming for minimal cleanup).
2. Make the filling
In a large bowl, combine the cooked ground chicken, ricotta, ½ cup mozzarella, Parmesan, egg, garlic, Italian seasoning, salt, pepper, parsley, and olive oil.
Mix until it’s smooth and evenly combined. It should look creamy and smell garlicky and herby—in the best way.
3. Stuff the cannelloni
Now the fun part. Spoon (or pipe) the filling into each uncooked cannelloni tube. Fill them generously, but don’t pack too tightly—cannelloni can split if it’s overstuffed.
Tip: A zip-top bag with the corner snipped off works like an easy piping bag.
4. Start the sauce layer
Spread 1 cup marinara sauce over the bottom of your baking dish. This keeps the pasta from sticking and helps it cook tender.
5. Arrange the cannelloni
Lay the stuffed tubes in a single layer over the sauce. Nestle them in snugly—like they’re all getting comfy together.
6. Top with sauce and cheese
Pour the remaining marinara sauce evenly over the cannelloni, making sure the pasta is well covered. Then sprinkle the remaining ½ cup mozzarella across the top.
7. Bake covered
Cover the dish tightly with foil and bake for 35 minutes. This is what steams the pasta and makes it perfectly tender.
8. Finish uncovered
Remove the foil and bake for another 10–15 minutes, until the cheese is melted, bubbly, and just starting to turn golden in spots.
9. Rest and serve
Let the bake rest for 5–10 minutes before serving. This helps everything settle so you can scoop it out neatly (and not lose all that delicious filling right away). Garnish with fresh parsley and serve warm.
Presentation
This dish is naturally pretty—especially with that bright red sauce and melted cheese on top. For an extra cozy “dinner party” look:
Sprinkle a little extra parsley right before serving for a fresh pop of green.
Add a dusting of Parmesan on top while it’s hot so it melts slightly.
Serve with warm garlic bread or a simple salad to round things out.
Bring lemony sparkling water or iced tea to the table—something fresh to balance the rich, cheesy bake.
If you want to go the extra mile, serve it in shallow bowls with an extra spoonful of marinara on the side. It feels very fancy with almost no extra work.
Nutritional Information:
⏰ Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
🔥 Kcal: Approximately 460 kcal per serving | 🍽️ Servings: 6 servings
Conclusion
This Cheesy Chicken Cannelloni Bake is comforting, filling, and wonderfully “homey” in the best way. It’s got creamy ricotta, savory chicken, and that classic marinara-and-mozzarella combo that never misses. Plus, it’s one of those meals that makes people ask, “Okay… when are we having this again?”
If you’re craving a warm, cheesy, pasta-bake kind of night, this one’s calling your name. Give it a try soon—you’ll be glad you did.