Pin It My neighbor knocked on my door one rainy Tuesday with a crumpled grocery bag and a favor to ask. She needed someone to watch her oven while she picked up her daughter, and inside that oven were twelve pasta rolls bubbling under a blanket of marinara. I agreed, and when she returned an hour later, we sat at my kitchen table and ate them straight from the dish. That bite, warm and creamy with shredded chicken and wilted spinach folded into ricotta, made me rethink everything I thought lasagna had to be.
I made these for my book club on a night when I forgot to plan anything fancy. I rolled them while still in my work clothes, sauce splattered on my sleeve, and slid the pan into the oven just as the doorbell rang. Everyone assumed I had been cooking all day. One friend asked for the recipe twice before she even finished her plate, and another texted me a photo of her own batch three days later.
Ingredients
- Cooked chicken breast: Rotisserie chicken works beautifully here and saves you from boiling and shredding, plus it adds a hint of seasoning already baked in.
- Fresh spinach: Chop it small so it blends smoothly into the filling, and if using frozen, squeeze it dry with your hands over the sink or it will water down the ricotta.
- Ricotta cheese: This is the creamy base that holds everything together, and whole milk ricotta gives the richest texture without feeling heavy.
- Shredded mozzarella cheese: Use the block kind and shred it yourself for better melting, pre shredded has coating that can make it grainy.
- Grated Parmesan cheese: The salty, nutty depth balances the mild ricotta and adds a golden crust when sprinkled on top.
- Large egg: It binds the filling so it does not fall apart when you slice into the rolls after baking.
- Garlic: Fresh minced garlic brings sharpness, but if you only have powder, use half a teaspoon and stir it in well.
- Dried oregano and basil: These herbs give the filling an Italian backbone, and you can use Italian seasoning if that is what is in your cabinet.
- Lasagna noodles: Regular or no boil both work, but if using no boil, add an extra half cup of sauce to keep things moist.
- Marinara sauce: Homemade is lovely, but a good jar from the store is completely fine and no one will know the difference.
- Fresh parsley: A handful chopped over the top adds color and a bright, grassy note that cuts through the richness.
Instructions
- Get the oven and dish ready:
- Preheat your oven to 375 degrees and rub a little butter or oil inside a 9x13 inch baking dish so nothing sticks. This also makes cleanup easier later.
- Cook the noodles:
- Boil a big pot of salted water and cook the lasagna noodles until they are just tender but still have a little bite. Drain them and lay them flat on a clean towel so they do not clump together while you make the filling.
- Mix the filling:
- In a large bowl, stir together the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly combined. It should look thick and spreadable, like a savory cheesecake batter.
- Prepare the baking dish:
- Pour one cup of marinara sauce into the bottom of your greased dish and spread it around with the back of a spoon. This keeps the rolls from sticking and gives them a saucy base to sit in.
- Fill and roll the noodles:
- Lay a cooked noodle flat and spread about a quarter cup of filling evenly over it, then roll it up from one short end to the other. Place it seam side down in the dish and repeat with the rest of the noodles, lining them up snugly.
- Top with sauce and cheese:
- Pour the remaining marinara over the rolls, making sure each one gets covered, then sprinkle the extra mozzarella and Parmesan on top. The cheese will melt into a golden, bubbling layer.
- Bake covered, then uncovered:
- Cover the dish with foil and bake for 25 minutes, then pull off the foil and bake another 10 minutes until the cheese is browned in spots and the sauce is bubbling around the edges. Let the pan rest for five minutes before serving so the rolls set up and do not fall apart when you scoop them out.
Pin It My dad, who usually sticks to meat and potatoes, asked for seconds the first time I served these. He said the rolls reminded him of the stuffed shells his grandmother used to make, but easier to eat without a knife. That small comment made me realize how a simple shape change can turn a familiar dish into something that feels both new and nostalgic at the same time.
How to Store and Reheat
Leftover rolls keep well in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave for about a minute and a half, or warm a few rolls together in a covered dish in a 350 degree oven for 15 minutes. The sauce may thicken as it cools, so add a splash of water or extra marinara before reheating if things look dry. You can also freeze assembled but unbaked rolls for up to two months, just thaw them overnight in the fridge before baking as directed.
Ways to Mix It Up
Swap the chicken for cooked ground turkey or Italian sausage if you want a deeper, spiced flavor. Add a handful of sauteed mushrooms or diced roasted red peppers to the filling for extra texture and sweetness. If someone in your house does not eat meat, leave out the chicken entirely and double the spinach, or fold in some chopped artichoke hearts for a Mediterranean twist. Whole wheat noodles work just as well and add a nutty flavor that pairs nicely with the garlic and herbs.
Serving Suggestions
These rolls are rich enough to be the star of the meal, but they love the company of a simple green salad dressed with lemon and olive oil. Garlic bread or a warm baguette is perfect for soaking up any extra sauce left on the plate. A glass of red wine or sparkling water with a slice of lemon rounds out the dinner without overshadowing the flavors.
- Pair with a Caesar salad or arugula tossed with balsamic vinegar.
- Serve with roasted broccoli or green beans on the side.
- Finish with a light dessert like lemon sorbet or fresh berries.
Pin It This dish has become my go to whenever I need to feed people without spending the whole evening in the kitchen. It feels special enough for company but forgiving enough for a regular weeknight, and that balance is hard to find.
Recipe FAQs
- → Can I prepare the rolls ahead of time?
Yes, you can assemble the rolls up to 24 hours in advance. Cover the baking dish with plastic wrap and refrigerate. Add 5-10 minutes to the baking time if cooking from cold.
- → What's the best way to prevent the noodles from sticking?
After cooking the lasagna noodles until al dente, immediately drain and lay them flat on a clean kitchen towel. This prevents them from clumping together and makes rolling much easier.
- → Can I use frozen spinach instead of fresh?
Absolutely. Use 1 cup of frozen spinach instead of 2 cups fresh. Thaw it completely and squeeze out all excess moisture to prevent a watery filling.
- → How do I know when the cheese is properly melted and golden?
After removing the foil, bake for another 10 minutes until the cheese on top is bubbly and shows light golden-brown spots. The marinara sauce should also bubble around the edges.
- → Can I freeze these rolls for later?
Yes, freeze the assembled dish before baking. Cover tightly with foil and freeze for up to 3 months. Bake from frozen, adding 15-20 minutes to the cooking time.
- → What are good side dishes to serve with these rolls?
A crisp green salad with vinaigrette, garlic bread, roasted vegetables, or a light arugula salad complement these rolls beautifully.