Description
This Leftover Chicken Dinner features cheesy, flavorful chicken and ricotta-stuffed lasagna noodle rolls baked in a rich marinara sauce. It’s a comforting and easy way to transform leftover cooked chicken into a hearty baked pasta dish with Italian-inspired flavors, perfect for a family meal.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 1 cup ricotta cheese
- 1 1/2 cups mozzarella cheese, shredded (divided)
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Pasta and Sauce
- 8 cooked lasagna noodles
- 2 cups marinara sauce
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the filling: In a large bowl, thoroughly mix the shredded chicken, ricotta cheese, 1 cup of the shredded mozzarella, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper until well combined to form a flavorful filling.
- Cook the noodles: Prepare the lasagna noodles according to the package directions. Once cooked, lay them flat on a surface to cool and dry so they don’t stick when rolling.
- Assemble the rolls: Spoon about 1/4 cup of the chicken and cheese filling onto each cooked noodle. Carefully roll each noodle up tightly and place it seam-side down in a greased 9×13 inch baking dish, arranging the rolls snugly in the dish.
- Add sauce and cheese: Pour the marinara sauce evenly over the assembled noodle rolls, making sure each is covered. Sprinkle the remaining 1/2 cup shredded mozzarella cheese evenly over the top for a golden cheesy crust.
- Bake: Cover the baking dish with foil and bake in a preheated oven at 375°F (190°C) for 20 minutes to heat through and meld flavors. Then remove the foil and bake for an additional 10 minutes until the cheese is melted, golden, and bubbly.
- Rest and garnish: Let the dish rest for 5 minutes after baking to set. Garnish with freshly chopped parsley before serving for a bright and fresh finishing touch.
Notes
- Ensure the lasagna noodles are cooled and dried after cooking to prevent sticking during rolling.
- You can substitute leftover turkey or rotisserie chicken if preferred.
- For a lower-fat option, use part-skim ricotta and mozzarella cheese.
- This dish can be assembled ahead of time and baked later; simply cover and refrigerate before baking.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven.
