Save One rainy Sunday, I had leftover chicken and a half-empty jar of marinara staring at me from the fridge. I wanted lasagna, but layering felt like too much work. So I rolled each noodle individually, tucking in the creamy filling like little bundles, and it turned into one of those happy kitchen accidents that becomes a regular request. Now, every time I make these rolls, I think about how sometimes the lazier route ends up being the better one.
I brought these to a potluck once, worried they might fall apart in transit. Instead, they held together perfectly, and my friend's mom asked for the recipe three times before I left. She said it reminded her of the stuffed pasta her grandmother used to make, but easier. That compliment stuck with me more than any food photo ever could.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works perfectly here and saves you half the prep time, just pull the meat and keep it tender.
- Fresh spinach, chopped: If using frozen, squeeze out every drop of water or your filling will turn soupy and slide right out of the rolls.
- Ricotta cheese: This is the creamy backbone of the filling, so use whole milk ricotta if you can find it for the richest texture.
- Shredded mozzarella cheese: Melts beautifully and gives that classic stretchy cheese pull everyone loves.
- Grated Parmesan cheese: Adds a sharp, nutty depth that balances the mild ricotta and mozzarella.
- Large egg: Binds the filling together so it stays put inside each roll instead of oozing out.
- Garlic, minced: Fresh garlic makes all the difference, but jarred works in a pinch if you rinse off the brine taste.
- Dried oregano and basil: These herbs bring that warm Italian comfort without overpowering the delicate chicken and spinach.
- Lasagna noodles: Cook them just until al dente so they hold their shape when you roll them, overcooked noodles will tear.
- Marinara sauce: Use your favorite brand or homemade, it covers the rolls and keeps everything moist as it bakes.
- Mozzarella and Parmesan for topping: This creates a golden, bubbly crust that makes the dish look as good as it tastes.
- Fresh parsley: Optional, but a sprinkle of green at the end makes the whole dish look like you spent hours on it.
Instructions
- Prep Your Oven and Dish:
- Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish so the rolls don't stick to the bottom. This step is easy to forget, but it saves you scrubbing later.
- Cook the Noodles:
- Boil salted water and cook the lasagna noodles until just al dente, then lay them flat on a clean towel to cool and dry. If they overlap, they'll glue themselves together and tear when you try to separate them.
- Make the Filling:
- In a large bowl, mix the shredded chicken, chopped spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly combined. Taste it now, this is your last chance to adjust the seasoning before it goes into the oven.
- Spread the Base Sauce:
- Pour 1 cup of marinara sauce into the bottom of your baking dish and spread it evenly. This keeps the rolls from drying out and adds flavor to every bite.
- Fill and Roll:
- Spread about 1/4 cup of filling onto each noodle, then roll it up from the short end and place it seam-side down in the dish. Work gently, the noodles are delicate and will split if you rush.
- Top and Bake:
- Pour the remaining marinara over the rolls, sprinkle with mozzarella and Parmesan, then cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes until the cheese is bubbly and golden at the edges.
- Rest and Serve:
- Let the rolls sit for 5 minutes before serving so the sauce thickens slightly and the cheese sets. Garnish with parsley if you want that fresh, restaurant-style look.
Save The first time my kid helped me roll these, they made one so overstuffed it exploded in the oven. We laughed so hard we almost forgot to take the rest out on time. Now, whenever we make them together, we call the messiest one the volcano roll, and somehow it always tastes the best.
Making It Your Own
You can swap the chicken for turkey, or leave it out entirely and add sautéed mushrooms or roasted red peppers for a vegetarian version. I've also stirred in a handful of sun-dried tomatoes when I wanted something a little brighter and tangy. The filling is forgiving, so if you have leftover cooked veggies or extra cheese in the fridge, toss them in and see what happens.
Storage and Reheating
These rolls keep in the fridge for up to three days, covered tightly with foil or plastic wrap. Reheat individual portions in the microwave with a damp paper towel on top, or warm the whole dish in a 350°F oven for about 20 minutes. They also freeze beautifully, just assemble them in a freezer-safe dish, cover well, and bake from frozen at 375°F for about 50 minutes covered, then 10 minutes uncovered.
What to Serve Alongside
A crisp green salad with a lemony vinaigrette cuts through the richness of the cheese and marinara perfectly. Garlic bread is a classic pairing, but I also love serving these with roasted broccoli or a simple arugula salad. If you want to lean into comfort, a glass of red wine and some crusty bread for dipping in the extra sauce makes the meal feel complete.
- Make extra marinara and keep it warm on the side for anyone who wants to drizzle more over their roll.
- If you're feeding a crowd, double the recipe and use two baking dishes so everyone gets enough.
- Sprinkle a little red pepper flakes on top before serving if you like a hint of heat.
Save This dish has become my go-to whenever I need something that feels special but doesn't require all day in the kitchen. I hope it brings you the same kind of easy comfort it's brought me, one cheesy, tender roll at a time.
Recipe FAQs
- → Can I prepare these 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. When ready to bake, simply add 5-10 minutes to the cooking time since they'll be starting from cold.
- → What's the best way to cook lasagna noodles for rolling?
Cook the noodles until just al dente according to package directions—they should still have a slight firmness. Immediately drain and lay flat on a clean kitchen towel to prevent sticking. Slightly undercooked noodles are easier to roll without tearing.
- → 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 excess moisture using a clean kitchen towel. This prevents the filling from becoming watery.
- → How do I prevent the rolls from unraveling during baking?
Place the rolls seam-side down in the baking dish after rolling. The marinara sauce underneath helps hold them in place. Make sure your filling isn't too wet, and don't overfill each noodle—about 1/4 cup is the right amount.
- → What can I serve alongside these rolls?
A crisp green salad with vinaigrette complements these rolls beautifully. Garlic bread is also a classic pairing. For a lighter option, serve with roasted vegetables like zucchini or broccoli.
- → Can I make this dish vegetarian?
Yes, simply omit the chicken and increase the spinach to 3-4 cups or add sautéed mushrooms. The rest of the ingredients remain the same. The ricotta and cheese will provide plenty of richness and flavor.