Cannelloni with mozzarella and chicken
4 servings
80 minutes
Cannelloni with mozzarella and chicken is a true Italian delight rooted in the traditional pastas of the Emilia-Romagna region. The filling of tender chicken meat, spicy bacon, and gooey mozzarella enriched with aromatic pesto creates a complex flavor with bright notes of freshness and creamy softness. Tomatoes in their own juice add a slight tanginess, while garlic adds richness. Baked in marinara, the cannelloni achieve the perfect texture—juicy inside and topped with a golden cheese crust. This dish not only delights the palate but also becomes a centerpiece for any dinner when paired with a glass of red wine and a fresh green salad. Cannelloni with chicken and mozzarella is a cozy dinner infused with the warmth of Italian cuisine.
1
Cut the chicken breast into small cubes, about 0.5 cm on each side, and fry in a small amount of olive oil over medium heat. Wait until the meat starts to release juice and slightly browns, then season with salt and pepper and set aside. Instead of diced chicken, you can use ground chicken.
- Chicken breast: 1 piece
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
We cut the bacon into very small pieces and dice the mozzarella into small cubes. I had three large balls of mozzarella; two went directly into the filling, and I sliced one into rounds to place on top. In a bowl, we mix all the ingredients, including chicken and pesto sauce. We fill the cannelloni; you will need about 15-17 pieces depending on their size and how tightly you fill them. If there happens to be leftover filling but no cannelloni left, you can simply spread it on top — it won't be worse.
- Bacon: 50 g
- Mozzarella cheese: 350 g
- Pesto: 1.5 tablespoon
- Cannelloni pasta: 16 pieces
3
Now we prepare the sauce a la marinara to pour over our pasta. It's simple: mix diced tomatoes in their own juice with crushed garlic, salt, and pepper. Don't forget to add a bit of the tomato liquid. You can blend it to a puree, but I prefer when there are chunks. You can also do the same with fresh tomatoes.
- Tomatoes in their own juice: 300 g
- Garlic: 2 cloves
- Salt: to taste
- Ground black pepper: to taste
4
Now we grease the baking dish with olive oil, tightly place the cannelloni in it, pour sauce over it, layer sliced mozzarella on top, and bake in a preheated oven at 180 degrees for 20-25 minutes. It's better to cover the dish with foil beforehand and remove it 5 minutes before it's done.
- Olive oil: 2 tablespoons
- Cannelloni pasta: 16 pieces
- Mozzarella cheese: 350 g