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     Chicken Cannelloni Header

                              Chicken Cannelloni
   Chicken Cannelloni Photo
Category: Cannelloni, Pasta
Servings: 8
Total time: 2 hrs
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients for the Filling

- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or 1 box lasagna

- 1 pound ground chicken

- 2 medium zucchini, grated

- 1/2 medium onion

- 2 cloves fresh garlic

- 1 medium bay leaf

- 1/8 teaspoon nutmeg

- 1/3 cup extra virgin olive oil

- 1/2 cup white wine

- 16 ounces ricotta cheese

- 1/2 cup grated Parmigiano Reggiano cheese + more for serving

- Salt

Ingredients for the Sauce

- 1 recipe of our Besciamella Sauce


1.  Mince the garlic and onion. Place them in a pan with the olive oil. Sauté over medium heat until the onion begins to turn translucent. Add the white wine and simmer for 3 - 5 minutes.

2.  Add the ground chicken to the pan. Using a fork, break up the meat into small, loose pieces. As the chicken breaks up, continue to sauté until it begins to brown.

3.  Add the bay leaf, nutmeg and a generous pinch of salt to the pan. Stir all ingredients to combine well, cover and cook for 5 minutes.




4.  Add the grated zucchini to the pan. Sauté the mix briefly, stirring thoroughly then cover the pan and cook 10 - 12 minutes or until the zucchini is well softened and translucent.

5.  When the ingredients are fully cooked, remove the pan from the heat and discard the bay leaf. Set the pan aside and allow the filling mixture to cool well.

6.  While the filling is cooling prepare our recipe for "Besciamella Sauce."

7.  When the filling has cooled thoroughly and you are ready to fill the cannelloni, preheat the oven to 400 degrees.

8.  Prepare the pasta for cannelloni according to the manufacturer's instructions.

9.  Line an oven safe baking dish with parchment paper.

10.  To the cooled filling mixture, add the ricotta and 1/3 cup of the grated Parmigiano. Mix well, taste and add salt to your taste.

11.  Spoon a generous spoonful or 2 of the besciamella sauce into the baking dish and spread over the parchment paper.

12.  Lay one sheet of pasta onto a plate. Spoon 1 generous tablespoon of the filling onto the short end side of the pasta. Roll up the pasta and place the roll into the baking dish.

13.  Continue step 12 until you have used all of the pasta. If you make two layers of cannelloni in one pan, prior to proceeding to the second layer, spread a generous amount of the besciamella sauce evenly over the first layer of cannelloni and top with a sprinkle of Parmigiano.

14.  When all of the cannelloni are made, spoon the remaining besciamella sauce over the last layer of cannelloni, spreading the sauce evenly over the top of the cannelloni. Top with the remaining Parmigiano or add more to your taste.

15.  Cover the baking dish with aluminum foil and bake on the bottom rack of the oven for 30 minutes.

16.  After 30 minutes, uncover the dish and bake another 10 minutes to brown the cheese.

17.  Once the cheese has browned, remove the dish from the oven and let it cool for 10 - 15 minutes before serving.