Easy Chicken and Vegetable Cannelloni

Chicken and Veggie stuffed Cannelloni


1 tablespoon extra-virgin olive oil

Half of a Red Bell Pepper, chopped

Half of a zucchini, chopped

4 cloves garlic, peeled and minced

1 cup fresh spinach, rinsed and dried

½ teaspoon Red Pepper Flakes

1lb ground chicken

3 cups tomato sauce thinned with ¼ cup water

Oven ready Cannelloni noodles

About 1 cup of grated mozzarella, divided (add more or less depending on your preference)


Heat oil over medium heat. Add zucchini, pepper and garlic and cook for about 2 minutes.

Add spinach and cook until completely wilted.

Add red pepper flakes and chicken to veggies and continue cooking until chicken is no longer pink. Place cooked meat mixture into a bowl to cool slightly.

Add half of the cheese and about 1 cup of your tomato sauce to the meat mixture and combine.

Spread about 2 tablespoons of tomato sauce on the bottom of your baking pan. (I use a 9x13 glass baking dish)

With a small spoon, spoon the meat mixture into the cannelloni shells and place in the baking dish

Cover prepared, uncooked noodles with half of your remaining cheese then cover with remaining tomato sauce.

Sprinkle remaining cheese over your dish then bake covered for about 45 minutes at 350 degrees. Remove cover and bake for an additional 10 minutes.

Serve and enjoy!