Save to Pinterest My neighbor knocked on the door one Saturday holding a foil-covered dish, saying she'd made too much dinner. Inside were these gorgeous spirals of pasta, cheese oozing out the sides, sitting in a pool of marinara that smelled like an Italian grandmother's kitchen. I asked for the recipe immediately, and she laughed and said it was just lasagna that got tired of being flat. That night, I tried making my own, and I've never gone back to the layered version since.
I made these for a potluck once, and people kept asking if I catered it. The truth is, I was running late and forgot to add the parsley, but no one noticed because the cheese on top had browned just right. One friend told me she hated spinach but loved these rolls, which I took as the highest compliment. It became my go-to whenever I wanted to feed a crowd without spending all day in the kitchen.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves time, just pull the meat and you're halfway done.
- Fresh spinach, chopped: If using frozen, squeeze it dry in a towel or your filling will turn watery and slide out of the rolls.
- Ricotta cheese: The creamy base that holds everything together, use whole milk ricotta for the richest texture.
- Shredded mozzarella cheese: Melts into stretchy, gooey goodness, split between the filling and the topping for maximum coverage.
- Grated Parmesan cheese: Adds a sharp, salty punch that balances the mild ricotta and mozzarella beautifully.
- Large egg: Binds the filling so it doesn't crumble apart when you slice into the rolls.
- Garlic, minced: Two cloves is enough to make the kitchen smell amazing without overpowering the delicate chicken.
- Dried oregano and basil: Classic Italian herbs that make the filling taste like it simmered all day.
- Lasagna noodles: Cook them al dente or they'll tear when you try to roll them up.
- Marinara sauce: Homemade is lovely, but a good jar from the store works just as well and no one will know the difference.
- Fresh parsley: Optional, but a sprinkle on top makes the whole dish look like it came from a restaurant.
Instructions
- Prep the Oven and Dish:
- Preheat your oven to 375°F and grease a 9x13 inch baking dish lightly with butter or oil. This keeps the bottom rolls from sticking and makes cleanup easier later.
- Cook the Noodles:
- Boil a big pot of salted water and cook the lasagna noodles until just al dente, then drain and lay them flat on a towel. If you stack them, they'll glue themselves together and you'll be peeling them apart like a puzzle.
- Make the Filling:
- In a large bowl, mix the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until it's all blended. The mixture should be thick and spreadable, not runny.
- Sauce the Pan:
- Spread one cup of marinara evenly over the bottom of your greased baking dish. This creates a bed for the rolls and keeps them moist as they bake.
- Fill and Roll:
- Spread about a quarter cup of filling over each noodle, leaving a little space at the edges, then roll it up from the short end. Place each roll seam side down in the dish so it doesn't unravel.
- Top and Bake:
- Pour the rest of the marinara over the rolls, then sprinkle the remaining mozzarella and Parmesan on top. Cover with foil and bake for 25 minutes, then uncover and bake another 10 until the cheese is bubbly and golden.
- Rest and Serve:
- Let the dish sit for five minutes after it comes out of the oven so the cheese sets and the rolls don't fall apart when you lift them. Garnish with parsley if you have it and serve hot.
Save to Pinterest The first time I served these to my family, my younger brother ate three rolls and asked if we could have them for his birthday dinner instead of going out. My mom took a photo before we ate because she said it looked too pretty to dig into right away. It's funny how a dish can become shorthand for comfort, the thing people ask for when they need something warm and familiar.
How to Store and Reheat
These rolls keep beautifully in the fridge for up to four days, covered tightly with foil or in an airtight container. Reheat individual portions in the microwave for about two minutes, or warm the whole dish in a 350°F oven for 20 minutes until heated through. You can also freeze unbaked rolls, just assemble them in the dish, cover tightly, and freeze for up to three months, then bake from frozen by adding an extra 15 minutes under the foil.
Simple Swaps and Variations
If you don't have chicken on hand, cooked turkey works just as well, or you can leave out the meat entirely and double the spinach for a lighter vegetarian version. Sautéed mushrooms or diced roasted red peppers fold into the filling beautifully and add extra depth. Swap regular lasagna noodles for whole wheat if you want a nuttier flavor and a bit more fiber, just watch the cook time so they don't get mushy.
What to Serve Alongside
A crisp green salad with a simple vinaigrette cuts through the richness of the cheese and makes the meal feel balanced. Garlic bread is a no-brainer, perfect for soaking up any extra marinara left on the plate. If you want something lighter, roasted asparagus or green beans with lemon work nicely without competing with the flavors.
- Toss the salad with arugula, cherry tomatoes, and a squeeze of lemon for a peppery contrast.
- Brush the garlic bread with olive oil and a sprinkle of Parmesan before toasting.
- Keep a pitcher of iced water or a light white wine nearby to round out the meal.
Save to Pinterest There's something deeply satisfying about pulling a pan of these out of the oven, the cheese bubbling at the edges, the smell filling every corner of the house. It's the kind of meal that makes people linger at the table a little longer, and that's worth every minute spent rolling noodles.
Recipe FAQ
- → Can I prepare these rolls ahead of time?
Yes, you can assemble the rolls up to 24 hours in advance. Cover the baking dish tightly with plastic wrap and refrigerate. Add an extra 10-15 minutes to the baking time if baking directly from the refrigerator.
- → What's the best way to prevent the pasta from sticking?
After draining the cooked noodles, lay them flat on a clean kitchen towel immediately. This prevents sticking and makes rolling much easier. You can also lightly oil them if needed.
- → Can I freeze these for later?
Absolutely. Freeze the unbaked rolls in the baking dish, covered tightly with foil, for up to 3 months. Bake directly from frozen, adding 15-20 minutes to the cooking time.
- → What's a good substitute for ricotta cheese?
Cottage cheese or a blend of cream cheese and Greek yogurt work well as ricotta substitutes. Mix them until smooth for the best texture in your filling.
- → How do I know when the rolls are fully cooked?
The cheese on top should be bubbly and lightly golden, and a knife inserted into the center should feel hot to the touch. Let them rest 5 minutes before serving for easier plating.
- → Can I use store-bought rotisserie chicken?
Yes, rotisserie chicken is a convenient option. Shred it finely and use about 2 cups. It may be slightly saltier, so adjust the salt in the filling accordingly.
