Chicken and cheese stuffed cannelloni

    1 hour 15 min

    A chicken pasta bake that is sure to become a family favourite. Cannelloni is stuffed with chicken, herbs, breadcrumbs and cheese, then topped with passata and more cheese and baked till bubbly. Use cannelloni or large pasta shells for this dish.

    240 people made this

    Serves: 6 

    • 340g cannelloni or large pasta shells
    • 4 skinless chicken breast fillets - cubed
    • 1 onion, chopped
    • 1 egg
    • 120g dried breadcrumbs
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon dried basil
    • salt and pepper to taste
    • 225g grated mozzarella cheese
    • 225g grated Cheddar cheese
    • 800g passata

    Prep:30min  ›  Cook:45min  ›  Ready in:1hr15min 

    1. Preheat oven to 180 C / Gas 4. Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Separate cannelloni or shells and let stand, so they are not touching.
    2. In large frying pan over medium heat, combine chicken, onion, egg and breadcrumbs. Cook until chicken is no longer pink. Season with oregano, basil, salt and pepper. Stir in three-quarters of the grated mozzarella and Cheddar; cook until cheeses melt.
    3. Fill shells with chicken mixture, using a tablespoon, and place in a 20x30cm baking dish. Cover the pasta with the passata and top with the reserved cheese. Cover with foil and bake 45 minutes, or until lightly browned and bubbly.

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    Reviews in English (160)


    Can't give it 5 stars, because I made a lot of changes. But I use most recipes as a base, anyway. Used 2 chicken breasts, simmered in olive oil with crushed garlic and italian seasoning until done. Put the chicken in a blender on 'salsa' to chop it up (much easier than tearing with forks!). Added the oil (which was about 1/8 cup), 1/2 c bread crumbs, 15oz ricotta, 1/2 c mozz, 1/4 c parmesean and mixed together. Used 1/2 box of shells, boiled and stuffed, then refridgerated for the next day. I get home much later than my boyfriend, so it was convenient to just pour jarred alfredo and some mozz, throw it in the oven for 30 mins.  -  05 Jun 2006  (Review from Allrecipes US | Canada)


    I really enjoyed this! I made a few changes as I was using up leftovers. I already had 2 cooked chicken breasts that I cubed, and I left out the onion. (The chicken was already herbed so I didn't use basil or oregano.) I mixed the egg with 8 oz ricotta cheese and maybe 4 oz of parmesan, and added some dried parsley (to make it more like lasagna cheese, which I adore). Then I added about 1/2 cup of bread crumbs. I tossed the chicken and egg/cheese mixture in a skillet and heated it to melt the cheeses, adding in a few handfuls of mozzarella as well. It looked a little dry (especially with the bread crumbs) so I tossed in three tablespoons or so of sour cream. For the tomato sauce I used a 28-oz bottle of spaghetti sauce and added a can of diced tomatoes as well. When I put everything in the pan I first poured in a layer of tomato sauce so that the shells wouldn't stick to the pan. It turned out beautifully, and the stuffing is creamy and delicious. Thank you!  -  19 Mar 2005  (Review from Allrecipes US | Canada)


    I made this recipe for 10 people on Mothers Day and everyone liked it. We all thought the variance of chicken in a mostly italian dish was good. The shells were easy to stuff as the stuffing mixture sticks together very easily. The only thing I changed the second time I made it was taking out the cheddar cheese and doubling the mozzarella and using a jarred spaghetti sauce instead of the plain tomato sauce. Very good!!  -  07 Jun 2003  (Review from Allrecipes US | Canada)