Chicken and Spinach Cannelloni

Preheat the oven to 350ºF. Spray a 9″ x 13″ baking dish with cooking spray.

For the sauce, heat the olive oil in a medium saucepan over medium heat. Add garlic and cook, stirring, until fragrant, about one minute. Add the red pepper flakes and cook about 15 seconds more. Add the oregano, thyme, tomatoes, and parsley. Bring to a boil, reduce heat and simmer about 10 minutes.

For the cannelloni, heat the olive oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes. Transfer to a large bowl and let cool slightly. Add the spinach, breaking it up as you add it to the bowl. Add the chicken, ricotta, and Parmesan and stir to combine.

Pour half the sauce into the bottom of the prepared baking dish. Place about 1/3 cup filling on one end of an egg roll wrapper and roll into a log. Place seam side down on top of the sauce in the dish. Continue with remaining wraps. I overfilled a few and ended up with 13 cannelloni—not a big deal. Pour the remaining sauce over the top, making sure to moisten the cannelloni completely.

Cover with aluminum foil and bake for 40 minutes. Uncover, sprinkle with the mozzarella, and return to the oven until melted, about 5-7 minutes.