Are you ready to impress your family with a dish that’s not only delicious but also incredibly easy to make? Let me introduce you to my favorite Canelone de Frango com Ricota! This recipe is a delightful blend of flavors that will have everyone asking for seconds. Perfect for those busy weeknights, this dish is one of my go-to easy pasta recipes that can be whipped up in no time. So, grab your apron, and let’s dive into this savory family favorite!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for 30-minute meals.
- Rich and creamy filling that everyone will adore.
- Great for meal prep and can be made ahead of time.
- Versatile – you can customize the filling to suit your family’s tastes.
- A fantastic way to sneak in some veggies if you like!
Ingredients
To make this scrumptious Canelone de Frango com Ricota, you’ll need the following ingredients:
- 12 cannelloni tubes
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your Canelone de Frango com Ricota:
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the shredded chicken, ricotta cheese, half of the mozzarella, garlic, Italian seasoning, salt, and pepper. Mix well until everything is combined.
- Stuff each cannelloni tube with the chicken and ricotta mixture. You can use a piping bag or a spoon to make this easier.
- Spread a thin layer of marinara sauce on the bottom of a baking dish.
- Place the stuffed cannelloni in the dish and cover with the remaining marinara sauce. Sprinkle the rest of the mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Garnish with fresh basil if desired.
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Canelone de Frango com Ricota turns out perfectly:
- For a little extra flavor, sauté some spinach or mushrooms and mix them into the filling.
- If you’re short on time, you can use store-bought rotisserie chicken.
- Feel free to experiment with different cheeses, like goat cheese or feta, for a unique twist.
- Make sure to cover the dish with foil while baking to keep the cannelloni moist.
- Pair this dish with a side salad for a complete meal!
How to Serve
This Canelone de Frango com Ricota is best served hot out of the oven. I love to pair it with a simple green salad and a glass of white wine for a delightful dinner experience. You can also sprinkle some extra Parmesan cheese on top before serving for that added touch of flavor. It’s a fantastic option for quick family dinners that everyone will enjoy!
Make Ahead and Storage
If you want to prepare this dish in advance, you can assemble the cannelloni and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with plastic wrap or aluminum foil. If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. This makes it a great option for weeknight dinner ideas when you want something comforting and delicious without the fuss!
So there you have it! My Canelone de Frango com Ricota is not just a meal; it’s a way to bring the family together around the dinner table. I hope you enjoy making this dish as much as I do. Happy cooking!
Canelone de Frango com Ricota – Receita Fácil e Saborosa para Toda a Família
Ingredients
Main Ingredients
- 2 pieces peitos de frango cozidos e desfiados (cerca de 500 g)
- 500 g ricota fresca amassada
- 2 tablespoons azeite de oliva
- 1 medium cebola picada
- 2 cloves dentes de alho picados
- 2 pieces tomates maduros picados
- 2 tablespoons salsinha picada
- to taste sal e pimenta-do-reino
- 2 tablespoons manteiga
- 2 tablespoons farinha de trigo
- 1 liter leite
- 1 cup molho de tomate pronto
- 1 pinch noz-moscada (opcional)
- 12 pieces massas para canelone ou panquecas prontas
- 200 g queijo mussarela ralado
- 50 g queijo parmesão ralado
Instructions
- Modo de preparar – como fazer canelone de frango com ricota
- Recheie os canelones com o creme de frango e ricota, enrole e coloque em um refratário untado.
- Prepare o molho branco com tomate, finalize com mussarela e parmesão, e enfeite com salsinha.
- Leve ao forno por 30 minutos, gratinar e dourar.
