Save My cousin showed up one Sunday with a casserole dish and refused to tell me what was inside until I tasted it. The rolls were tucked under bubbling cheese, and when I bit in, tender chicken and spinach unraveled in soft spirals. She'd been experimenting all week, trying to make lasagna less heavy but just as satisfying. That first bite convinced me to steal her recipe on the spot.
I made these for a potluck once and watched people go back for seconds before touching anything else on the table. Someone asked if I'd trained in Italy, which made me laugh because I'd only started rolling them the night before. The trick was in how the cheese held everything together without leaking. By the end of the night, three people had texted me for the recipe.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken works beautifully here and saves you 20 minutes of poaching time.
- Fresh spinach, chopped: Fresh gives you better texture, but frozen works if you squeeze out every drop of water first.
- Ricotta cheese: This keeps the filling creamy and light without weighing down the roll.
- Shredded mozzarella cheese: Use the block kind and shred it yourself for better melt and flavor.
- Grated Parmesan cheese: Freshly grated Parmesan adds a sharp, nutty note that pre-grated versions can't match.
- Large egg: This binds the filling so it doesn't crumble apart when you slice into the rolls.
- Garlic, minced: Fresh garlic makes a world of difference, two cloves is just enough to notice.
- Dried oregano and basil: These herbs give you that classic Italian comfort without needing a dozen bottles.
- Lasagna noodles: Cook them al dente or they'll tear when you try to roll them up.
- Marinara sauce: A good jarred sauce works fine, but homemade makes the kitchen smell incredible.
- Mozzarella and Parmesan for topping: The double cheese layer creates that golden, bubbly crust everyone fights over.
- Fresh parsley: Optional, but it adds a pop of color and a hint of freshness at the end.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375°F and lightly grease a 9x13 inch baking dish so nothing sticks. This step sets you up for easy cleanup later.
- Cook the Noodles:
- Boil salted water and cook the lasagna noodles until just al dente, then lay them flat on a kitchen towel. If they overlap or stick, you'll have a frustrating time rolling them.
- Mix the Filling:
- Combine shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper in a large bowl. Stir until everything is evenly blended and creamy.
- Sauce the Bottom:
- Spread 1 cup of marinara across the bottom of your baking dish. This prevents the rolls from sticking and soaking up sauce unevenly.
- Fill and Roll:
- Spoon about 1/4 cup of filling onto each noodle and spread it evenly, then roll from the short end and place seam side down in the dish. Work gently so the noodles don't tear.
- Top with Sauce and Cheese:
- Pour the remaining marinara over the rolls and sprinkle with mozzarella and Parmesan. Don't skip this step or the tops will dry out.
- Bake Covered, Then Uncovered:
- Cover with foil and bake for 25 minutes, then remove the foil and bake 10 more minutes until the cheese is bubbly and golden. The foil traps steam so the rolls stay tender.
- Rest and Serve:
- Let the dish rest for 5 minutes before serving so the filling sets and doesn't spill everywhere. Garnish with parsley if you want a fresh finish.
Save One winter evening, I doubled the batch and froze half before baking. Weeks later, when I had no energy to cook, I pulled them out and baked them straight from frozen. They tasted just as good, and I felt like I'd given myself a gift. That's when these rolls became my go to for meal prep and surprise dinner guests.
How to Customize Your Rolls
Swap the chicken for turkey or leave it out entirely and load up on mushrooms and roasted red peppers for a vegetarian version. I've added diced sun dried tomatoes to the filling before, and the tangy sweetness balanced the richness perfectly. If you want more greens, toss in some finely chopped kale or arugula. These rolls are forgiving, so feel free to experiment with what's in your fridge.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat individual rolls in the microwave with a damp paper towel over them to keep them moist, or warm a few in the oven at 350°F until heated through. If you're freezing unbaked rolls, wrap the dish tightly in plastic and foil, then bake from frozen by adding 15 extra minutes under the foil. They hold up beautifully and taste homemade even weeks later.
Serving Suggestions
These rolls shine alongside a crisp green salad with a lemony vinaigrette and a basket of warm garlic bread for soaking up extra sauce. I've served them with roasted vegetables or a simple Caesar salad, and both worked perfectly. If you're feeding a crowd, set out a dish of extra marinara and grated Parmesan so people can customize their plates.
- Pair with a light white wine like Pinot Grigio or a medium bodied red like Chianti
- Add a sprinkle of red pepper flakes for a little heat if your crowd likes spice
- Serve with a side of sautéed green beans or roasted zucchini for extra color
Save Every time I pull these out of the oven, the kitchen smells like comfort and the table gets a little quieter as people dig in. It's one of those recipes that feels special but doesn't ask too much of you.
Recipe Q&A
- → Can I prepare these rolls ahead of time?
Yes, you can assemble the rolls and refrigerate them for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if cooking from cold. You can also freeze assembled rolls for up to 3 months, baking directly from frozen with an additional 15-20 minutes of cooking time.
- → What's the best way to prevent the pasta from sticking?
After draining cooked noodles, lay them flat on a clean kitchen towel immediately. This prevents them from clumping together and makes them easier to fill and roll. You can also lightly coat them with a small amount of olive oil if desired.
- → 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 using a clean kitchen towel or paper towels. This step is crucial to prevent the filling from becoming watery.
- → How do I know when the rolls are fully cooked?
The rolls are ready when the cheese on top is bubbly and lightly golden brown, and the marinara sauce begins to bubble at the edges. Let them rest for 5 minutes after removing from the oven before serving for easier plating.
- → What proteins work well as substitutes for chicken?
Ground turkey or cooked ground beef work excellently as alternatives. You can also create a vegetarian version by omitting chicken entirely and doubling the spinach or adding sautéed mushrooms, which provide a hearty, savory element to the filling.
- → Can I make this dish with different types of cheese?
Yes, you can experiment with various cheeses. Try replacing some mozzarella with fontina for a richer flavor, or add a touch of mascarpone for creaminess. Ensure you maintain a similar total cheese volume and choose cheeses that melt well.