Recreating Restaurant Magic: Romano’s Macaroni Grill Chicken Cannelloni

The aroma alone is enough to transport me back to college. Late nights studying were often rewarded with a trip to Romano’s Macaroni Grill. While the lively atmosphere and singing waiters were certainly part of the experience, it was the Chicken Cannelloni that truly stole the show. The rich, creamy sauce enveloping perfectly stuffed pasta – a symphony of comforting flavors that always hit the spot. Now, armed with this copycat recipe, I can relive those cherished memories and share that same satisfying experience with family and friends, right in my own kitchen.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Servings: 6-8
• Yield: 1 baking dish
• Dietary Type: Not Gluten-Free

Ingredients

Cannelloni Filling:

• 8 ounces chicken breasts, cooked
• 1 ounce fresh spinach, chopped
• 1 ounce sun-dried tomato, sliced
• 16 ounces ricotta cheese
• 3 ounces mozzarella cheese, shredded
• 1⁄2 teaspoon black pepper
• 1 teaspoon salt
• 12 sheets lasagna noodles (oven-ready or pre-cooked)

Cannelloni Sauce:

• 16 ounces alfredo sauce
• 16 ounces marinara sauce
• 3 ounces parmesan cheese, grated

Equipment Needed

• Large Mixing Bowl
• Cutting Board
• Ovenproof Shallow Baking Dish (9×13 inch recommended)
• Aluminum Foil
• Measuring cups and spoons

Instructions

1. Begin by preparing the cannelloni filling. Dice the cooked chicken breast into small, approximately 1/2-inch pieces. A rotisserie chicken works wonderfully for this, saving time and adding flavor.

2. In a large mixing bowl, combine the diced chicken, chopped spinach, and sliced sun-dried tomatoes. Ensure the spinach is thoroughly chopped to prevent large clumps in the filling. If using oil-packed sun-dried tomatoes, pat them dry before slicing to avoid excess oil in the mixture.

3. Add the ricotta cheese, shredded mozzarella cheese, black pepper, and salt to the bowl. Mix all ingredients thoroughly until well incorporated. Taste and adjust seasonings as needed.

4. Prepare the lasagna noodles. If using traditional lasagna noodles, they will need to be pre-cooked according to package directions until pliable but not mushy. If using oven-ready lasagna noodles, follow the package instructions – some require soaking in warm water for a few minutes to soften. Lay the prepared pasta sheets on a cutting board.

5. Assemble the cannelloni. Place two or three rounded tablespoons of the chicken filling down the center of each pasta sheet. Carefully roll the pasta around the filling, creating a cigar-like shape. Ensure the filling is securely enclosed within the pasta.

6. Arrange the rolled cannelloni, side by side, into an ovenproof shallow baking dish. A 9×13 inch dish works well, but adjust based on the number of cannelloni you have.

7. Prepare the sauce. In a separate bowl, combine the alfredo sauce and marinara sauce. Mix until well incorporated, creating a creamy, rosy-hued sauce.

8. Pour the prepared sauce evenly over the cannelloni, ensuring they are completely covered. This will prevent the pasta from drying out during baking.

9. Sprinkle the grated Parmesan cheese generously over the top of the sauce. The Parmesan will melt and create a delicious, golden-brown crust.

10. Cover the baking dish tightly with aluminum foil. This will help to trap moisture and ensure the cannelloni are cooked evenly.

11. Bake in a preheated oven at 350°F (175°C) for approximately 20 minutes.

12. Remove the foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F (74°C) is reached. Use a meat thermometer to check the internal temperature of the filling. The top should be golden brown and bubbly.

13. Remove the Chicken Cannelloni from the oven and let it rest for a few minutes before serving. This allows the sauce to thicken slightly and the flavors to meld together.

14. Garnish with fresh diced tomatoes, and basil or Italian parsley, for a vibrant and flavorful presentation.

Expert Tips & Tricks

• Maximize Flavor: Use high-quality Alfredo and marinara sauces. A homemade marinara adds a delightful depth of flavor.
• Prevent Soggy Cannelloni: Be sure to drain any excess liquid from the cooked spinach and sun-dried tomatoes to prevent a soggy filling.
• Make-Ahead Tip: Assemble the cannelloni ahead of time and store them, covered, in the refrigerator for up to 24 hours before baking. Add a few extra minutes to the baking time if baking from cold.
• Cheese Variations: Experiment with different cheeses in the filling. Fontina, provolone, or even a touch of goat cheese can add a unique flavor profile.
• Achieve Golden Brown Perfection: For an extra golden-brown top, broil the cannelloni for the last 1-2 minutes of baking, keeping a close eye to prevent burning.

Serving & Storage Suggestions

Serve the Chicken Cannelloni family style directly from the baking dish, or plate individual portions. Garnish with fresh basil or Italian parsley and a sprinkle of Parmesan cheese. A side of garlic bread or a simple green salad complements the richness of the dish perfectly.

Leftover cannelloni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) until heated through, or microwave individual portions. For best results when reheating in the oven, add a splash of milk or cream to the sauce to prevent it from drying out. Freezing is not recommended as the texture of the ricotta cheese may change.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	591.4 kcal	N/A
Calories from Fat	316 g	53%
Total Fat	35.1 g	54%
Saturated Fat	18.7 g	93%
Cholesterol	134.7 mg	44%
Sodium	1858.2 mg	77%
Total Carbohydrate	27.1 g	9%
Dietary Fiber	4.5 g	17%
Sugars	14.8 g	N/A
Protein	41.6 g	83%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Vegetarian Option: Replace the chicken with sautéed mushrooms, zucchini, and bell peppers for a delicious vegetarian version.
• Gluten-Free Cannelloni: Use gluten-free lasagna noodles. Be sure to check the package directions for cooking instructions.
• Spicier Cannelloni: Add a pinch of red pepper flakes to the filling or sauce for a touch of heat.
• Creamier Sauce: Substitute heavy cream for some of the Alfredo sauce for an even richer, more decadent sauce.
• Different Greens: Try using kale or Swiss chard instead of spinach for a different flavor and nutritional profile. Be sure to chop them finely.

FAQs (Frequently Asked Questions)

Q: Can I use dried lasagna noodles instead of fresh?
A: Yes, you can use dried lasagna noodles. Make sure to cook them according to the package directions until they are pliable enough to roll without breaking.

Q: Can I make this dish ahead of time and freeze it?
A: While it’s best fresh, you can freeze it, but be aware that the texture of the ricotta cheese might change upon thawing. Assemble the cannelloni, but don’t bake it. Wrap tightly in plastic wrap and then foil. Thaw completely in the refrigerator before baking as directed, adding about 10-15 minutes to the baking time.

Q: My sauce is too thick. What can I do?
A: If the sauce is too thick, you can thin it out with a little bit of milk or chicken broth. Add a tablespoon at a time until you reach the desired consistency.

Q: How do I prevent the cannelloni from drying out during baking?
A: Ensure the cannelloni are completely covered in sauce and that the baking dish is tightly covered with aluminum foil for the first half of the baking time. This will trap moisture and prevent the pasta from drying out.

Q: Can I use pre-shredded mozzarella cheese?
A: Yes, you can use pre-shredded mozzarella cheese. However, freshly grated cheese often melts more smoothly and has a better flavor.

Final Thoughts

Now it’s your turn to bring the restaurant experience home! This Chicken Cannelloni recipe is a guaranteed crowd-pleaser, perfect for a cozy family dinner or a special occasion. Don’t be afraid to experiment with the variations and substitutions to create your own signature dish. Once you’ve mastered the recipe, share it with friends and family and let them experience the magic of Romano’s Macaroni Grill, right in your own kitchen! And if you try it, please leave a comment below – I’d love to hear how it turned out! Perhaps pair it with a crisp Italian white wine for the full effect! Buon appetito!