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Chicken and Ricotta Cannelloni

Looking for a deceptively simple dinner that’s under $4 a serving? Look no further!

Serves 4
Ready in 65 mins
Prep time 15 mins
Cooking time 50 mins
650 calories per serving


> 4 lasagna noodles
> 1 tbsp olive oil
> 2 tsp crushed garlic
> 1 onion, finely chopped
> 14 oz ground chicken
> 2 1/4 cups ricotta
> 1/2 tsp nutmeg
> Salt and pepper, to taste
> 3 cups pasta sauce
> 1 cup grated Parmesan


Preheat oven to 355°F. Boil lasagna noodles until al dente, then drain and set aside. Saute garlic and onion in olive oil until soft, then add ground chicken and saute until fully cooked. Transfer to a large bowl, and let cool.
Add ricotta, nutmeg, salt, and pepper to ground chicken, and mix until fully incorporated. Cut each lasagna noodle in half, evenly distribute filling into each noodle, and roll them up
Coat the bottom of a large baking dish with tomato sauce, and arrange rolled cannelloni in an even layer. Top with remaining sauce and grated parmesan. Bake for 35 minutes.

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