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1
Preheat the oven to 350 degrees F. Spray a 9 x 13 baking dish with cooking spray.
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2
For the sauce, heat the olive oil in a medium saucepan over medium heat.
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3
Add garlic and cook, stirring, until fragrant, about one minute.
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4
Add the red pepper flakes and cook about 15 seconds more.
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5
Add the oregano, thyme, tomatoes, and parsley.
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6
Bring to a boil, reduce heat and simmer about 10 minutes.
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7
For the cannelloni, heat the olive oil in a medium skillet over medium heat.
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8
Add the onion and garlic and cook, stirring occasionally, until tender, about 5 minutes.
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9
Transfer to a large bowl and let cool slightly.
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10
Add the spinach, breaking it up as you add it to the bowl.
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11
Add the chicken, ricotta, and Parmesan and stir to combine.
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12
Pour half the sauce into the bottom of the prepared baking dish.
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13
Place about 1/3 cup filling on one end of an egg roll wrapper and roll into a log.
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14
Place seam side down on top of the sauce in the dish.
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15
Continue with remaining wraps.
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16
I overfilled a few and ended up with 13 cannelloninot a big deal.
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17
Pour the remaining sauce over the top, making sure to moisten the cannelloni completely.
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18
Cover with aluminum foil and bake for 40 minutes.
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19
Uncover, sprinkle with the mozzarella, and return to the oven until melted, about 5-7 minutes.
