Ingredients
For the Cannelloni Filling
- Non-stick cooking spray
- 12 flat no-boil lasagna noodles (such as Barilla)
- 1 container (5-ounce) fresh baby spinach (packed)
- Salt and freshly ground black pepper (to taste)
- 2 large boneless skinless chicken breast halves (cooked and diced, approximately 2 cups)
- 1 box (10-ounce) frozen artichoke hearts (thawed, patted dry and coarsely chopped, approximately 1 cup)
- 1 package (8-ounce) cream cheese (room temperature)
- 3 scallions (minced, approximately 1/4 cup)
- 4 cloves garlic (minced)
- 1 1/2 cups shredded Mozzarella cheese (divided)
- 1 cup freshly grated Parmesan cheese (divided)
For the Béchamel Sauce
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 1/2 cups milk (whole or 2%)
- 1 pinch ground nutmeg
- Salt and freshly ground black pepper (to taste)
Instructions
- Preheat Oven and Prepare Dish: Preheat the oven to 375 degrees Fahrenheit. Spray a 13 x 9-inch baking dish with non-stick cooking spray and set it aside.
- Soften Lasagna Noodles: Fill a shallow pan with hot tap water. Soak the no-boil lasagna noodles in the water until they become pliable. Once pliable, drain and pat dry with paper towels to remove excess water.
- Cook and Prepare Spinach: Place the fresh baby spinach in a microwave-safe container and add 1/4 cup water. Microwave on high for 2 to 2 1/2 minutes until wilted. Drain the spinach, allow it to cool, then squeeze out any excess water. Coarsely chop the spinach and season with salt and black pepper to taste.
- Make the Filling Mixture: In a large bowl, combine the cooked and diced chicken, chopped artichoke hearts, cream cheese, minced scallions, minced garlic, the cooked spinach, 3/4 cup shredded Mozzarella, 1/2 cup grated Parmesan, and salt and pepper to taste. Mix well and set aside.
- Prepare Béchamel Sauce: In a saucepan over medium-high heat, melt the butter. Add the flour and cook for 2 minutes, whisking constantly to avoid browning. Slowly add the milk while whisking constantly. Bring the mixture to a boil, then reduce heat to low and simmer until the sauce thickens. Stir in salt, pepper, 1/4 cup grated Parmesan, and a pinch of nutmeg.
- Assemble Cannelloni: Pour 1 cup of béchamel sauce into the bottom of the prepared baking dish. Lay out the softened noodles, placing even amounts of the chicken and spinach filling along one short side of each noodle. Carefully roll each noodle up to encase the filling and arrange the rolls seam-side down in a single row in the baking dish over the sauce.
- Add Sauce and Cheese: Pour the remaining béchamel sauce evenly over the rolled cannelloni. Sprinkle the remaining 3/4 cup Mozzarella cheese and remaining Parmesan cheese evenly on top.
- Bake Covered: Cover the baking dish loosely with aluminum foil and bake in the preheated oven for 25 to 30 minutes.
- Bake Uncovered: Remove the foil and continue baking for another 25 to 30 minutes, or until the top is lightly browned and the sauce is bubbling.
- Serve: Allow the cannelloni to rest for a few minutes before serving for easier slicing and enhanced flavor melding.
Notes
- Soaking the no-boil noodles in hot water helps to make them pliable and easier to roll without cracking.
- Be sure to squeeze excess water from the cooked spinach to avoid watery filling and sauce.
- Use whole or 2% milk for a creamier béchamel; skim milk may produce a thinner sauce.
- Allow the dish to rest for 5-10 minutes after baking to set the sauce and filling.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Pasta
- Method: Baking
- Cuisine: Italian
