Save My neighbor knocked on my door one Tuesday evening holding a casserole dish wrapped in a towel, asking if I could taste something she was experimenting with. Inside were these elegant spirals of pasta, each one stuffed and sauced, sitting in a pool of marinara. I took one bite and immediately asked her to write it down. She laughed and said she'd been trying to use up leftover rotisserie chicken and had gotten carried away. That carried away moment became my most requested dinner.
I made these for my son's birthday dinner because he wanted something homemade but hated when food on his plate touched other food. These rolls solved everything. He got his own neat little servings, my mother in law got to feel like she was at a trattoria, and I got to sit down and actually enjoy the meal instead of hovering over a knife trying to cut perfect squares. We've made them for birthdays ever since.
Ingredients
- Cooked chicken breast, shredded: Rotisserie chicken is your best friend here, saving time and adding flavor from the seasoned skin.
- Fresh spinach, chopped: Fresh wilts down beautifully and tastes brighter, but frozen works if you really squeeze out every drop of water.
- Ricotta cheese: This is what makes the filling creamy and clouds everything together, so don't skimp on quality.
- Shredded mozzarella cheese: Half goes in the filling for stretch, half goes on top for that bubbly golden finish.
- Grated Parmesan cheese: Adds a sharp, salty backbone that keeps the filling from tasting flat.
- Large egg: Binds the filling so it holds its shape when you slice into the rolls.
- Garlic, minced: Two cloves is enough to perfume the filling without overpowering the delicate chicken and cheese.
- Dried oregano and basil: These bring the Italian warmth without needing a dozen fresh herbs.
- Salt and black pepper: Season the filling well, the pasta itself is bland and needs the help.
- Lasagna noodles: Cook them just until al dente, they'll finish in the oven and you don't want them falling apart when you roll.
- Marinara sauce: A good jarred sauce works perfectly, or use your favorite homemade if you have it on hand.
- Mozzarella and Parmesan for topping: This creates the cheesy crust everyone fights over.
- Fresh parsley: Optional, but a sprinkle of green makes the whole dish look alive.
Instructions
- Preheat and Prep Your Dish:
- Set your oven to 375°F and lightly grease a 9x13 inch baking dish. This keeps the rolls from sticking and makes cleanup so much easier.
- Cook the Noodles:
- Boil salted water and cook the lasagna noodles until al dente, then drain and lay them flat on a towel. If they overlap, they'll glue themselves together and tear when you try to separate them.
- Make the Filling:
- In a large bowl, mix shredded chicken, spinach, ricotta, mozzarella, Parmesan, egg, garlic, oregano, basil, salt, and pepper until everything is evenly distributed. Taste it, if it feels bland now, it'll be bland baked.
- Sauce the Bottom:
- Spread one cup of marinara across the bottom of your baking dish. This creates a flavorful cushion and keeps the rolls from drying out.
- Fill and Roll:
- Spread about a quarter cup of filling over each noodle, then roll from the short end and place seam side down in the dish. Work gently, the noodles can tear if you're too rough.
- Top and Bake:
- Pour remaining marinara over the rolls, sprinkle with mozzarella and Parmesan, cover with foil, and bake 25 minutes. Remove the foil and bake another 10 minutes until the cheese is golden and bubbly.
- Rest Before Serving:
- Let the dish sit for five minutes after baking. This lets the sauce thicken slightly and makes serving much neater.
Save The first time I brought these to a potluck, someone asked if I'd ordered them from a restaurant. I just smiled and said I'd been practicing. What I didn't say was that I'd burned the first batch because I forgot to cover them with foil, and the tops turned into crispy hockey pucks. But that mistake taught me everything, and now these rolls come out perfect every single time. They've become my confidence dish, the one I make when I want to feel like I know what I'm doing in the kitchen.
How to Store and Reheat
Leftovers keep beautifully in the fridge for up to three days, covered tightly. Reheat individual rolls in the microwave for about 90 seconds, or warm the whole dish covered in a 350°F oven for 20 minutes. If you're freezing them, assemble the rolls but don't bake, wrap the dish tightly in plastic and foil, and freeze for up to three months. Bake from frozen, adding an extra 15 minutes under the foil.
Swaps and Variations
Turkey works just as well as chicken, especially after Thanksgiving when you've got leftovers to use up. For a vegetarian version, skip the poultry and double the spinach or add sautéed mushrooms and diced zucchini. You can also stir in roasted red peppers or sun dried tomatoes for a pop of sweetness. Whole wheat noodles add a nutty flavor and extra fiber, though they can be a bit more fragile when rolling.
Serving Suggestions
These rolls are rich and hearty, so I like to serve them with something crisp and bright to balance the creaminess. A simple arugula salad with lemon vinaigrette cuts through the cheese, and garlic bread is always welcome for mopping up extra sauce. If you're feeding a crowd, roasted vegetables like broccoli or green beans round out the plate without competing for attention.
- Pair with a light red wine like Chianti or a chilled Pinot Grigio.
- Garnish with extra Parmesan and a crack of black pepper right before serving.
- Let guests choose their own number of rolls, they're easy to portion and everyone can go back for seconds.
Save Every time I pull these out of the oven and see those golden, bubbling spirals, I think about my neighbor and that random Tuesday taste test. Food has a way of connecting us to moments and people, and these rolls always bring me back to that simple act of sharing something warm and homemade. I hope they do the same for you.
Recipe Questions
- → Can I prepare the 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, add 5-10 minutes to the cooking time since the rolls will be cold.
- → What's the best way to prevent noodles from sticking together?
After cooking, lay the noodles flat on a clean kitchen towel in a single layer. You can also lightly brush them with olive oil, though this isn't necessary if you spread them out properly and don't let them cool completely before filling.
- → How should I store leftovers?
Store covered in an airtight container in the refrigerator for up to 3-4 days. Reheat in a 350°F oven covered with foil for about 15-20 minutes until warmed through, or microwave individual portions for 1-2 minutes.
- → Can I freeze this dish?
Absolutely. Freeze the unbaked assembled rolls covered with plastic wrap and foil for up to 2 months. Bake directly from frozen, adding 15-20 minutes to the cooking time. Alternatively, freeze after baking and reheat in a 350°F oven until heated through.
- → What's a good side dish pairing?
Serve with a crisp green salad dressed with vinaigrette to balance the richness, garlic bread for extra indulgence, or roasted vegetables like broccoli or zucchini for added nutrition and color contrast.
- → How do I make this vegetarian?
Omit the shredded chicken and increase the spinach to 3 cups or add 1 cup of sautéed mushrooms, roasted red peppers, or zucchini to the filling. Adjust seasonings as needed since you're losing the savory chicken flavor.