Chicken Spinach Cannelloni Pie

"Diane Phillips"
photo by a user photo by a user
Ready In:
3hrs 15mins




  • Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
  • Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
  • Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
  • The sauce may be refrigerated for 2 days, or frozen for 2 months.
  • Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
  • Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
  • Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
  • Refrigerate the sauce until ready to finish the pie.
  • Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
  • In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
  • Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
  • Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
  • Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
  • Spread half of the cannelloni filling over the noodles.
  • Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
  • Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
  • Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
  • Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
  • Let the pie rest for 10 minutes before serving.

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