baked cheese recipe

This 35-minute cheesy broccoli casserole will become your new go-to side. Packed with melty, bubbly cheese, how can anyone not love it? 

Broccoli Cheese Casserole 

broccoli florets

cream cheese, (room temperature, cut in cubes)

sour cream

cheddar cheese

parmesan cheese

garlic, (minced)

Italian Seasoning

salt, (to taste)

pepper, (or to taste)

red pepper flakes (for garnish, optional)

Preheat oven to 350˚F.

Grease a 2.5 quart to 3 quart baking dish with butter and set aside.

In a large skillet, bring 1/2 inch of salted water to a boil.

Add the broccoli; cover and cook over high heat until crisp-tender, about 3 to 4 minutes.

Drain and transfer broccoli to prepared baking dish; set aside.

In a mixing bowl combine cream cheese, sour cream, cheddar cheese, parmesan cheese, garlic, Italian Seasoning, salt, and pepper; mix until incorporated.

Add cream cheese mixture to the broccoli and stir until thoroughly combined.

Bake in the oven for 17 to 20 minutes, or until bubbly and lightly browned on top.

Remove from oven and let stand 5 minutes before serving.

Optionally, garnish with crushed red pepper flakes and serve.

Cannelloni pasta tubes packed with a cheesy ricotta and chicken filling, and topped with a creamy and delicious tomato sauce. Simple, super easy to make, and they're SO tasty!

Creamy Ricotta Spinach and Chicken Cannelloni

cannelloni tubes

olive oil

yellow onion, (diced)

chicken breasts, (finely chopped)

milk

Ricotta cheese

bag (8 to 10 ounces) baby spinach

salt and fresh ground pepper, (to taste)

pasta sauce

half & half

Parmesan cheese

basil

oregano

nutmeg

Cook cannelloni tubes for 5 minutes in boiling water; rinse and set aside to cool for a few minutes, or just until cool enough to handle.&nbsp;

Preheat oven to 400F.

Heat oil in a large skillet over medium-high heat.

Add onions and saute for 2 minutes; stir in garlic and chicken and continue to cook for 4 minutes.

Add milk and simmer for 2 minutes, or until most of the liquid has evaporated.

Stir in ricotta cheese until well blended.

Add spinach and cook for 2 minutes, or until wilted.

Remove from heat and let stand a few minutes, or until cool enough to handle.

Spoon pasta sauce on the bottom of a 9x13 baking dish and set aside.

Using a spoon, your hands, or even a piping bag, stuff the prepared chicken mixture into cannelloni tubes.

Arrange the cannelloni in a single layer on the bottom of the previously prepared baking dish. Set aside.

In a mixing bowl, combine half &amp; half, parmesan, basil, oregano, nutmeg, salt, and pepper; whisk until thoroughly combined.

Pour the half &amp; half mixture over the cannelloni.

Bake in the oven for 18 to 20 minutes, or until top is golden brown and the cream is reduced.

Remove from oven and let stand 3 minutes, or until sauce has slightly thickened.

Spoon the sauce over the cannelloni and serve.

I was looking forward to making this recipe but I found that next time I make it I’ll go for frozen spinach as that it mixes better and less clumpy, I accidentally used too much ricotta but flavour was still there

I followed this recipe exactly as written, however I couldn’t find cannelloni, so I substituted in Barilla oven-ready thin lasagne (no piping or stuffing required). I boiled the lasagne noodles 4-5 minutes, rinsed gently, then I spread the ricotta chicken mixture over the pasta sheets and rolled them up beautifully. I did top this recipe with mozzarella cheese. This recipe was delicious and my kids loved it! The next time I make this I’ll probably double the red sauce and make a little more of the white sauce, as we’re a family who likes a lot of sauce. Cheers!

Made this for dinner last night!  I couldn't find the right noodles so I did jumbo shells and it was a hit with the whole family including a 6 yr old and 8 yr old!

Great recipe! I made a couple changes just based on personal preference :)

- Substituted 1lb ground chicken
- Subbed jumbo shells for cannelloni (less drama!) - cooked al dente 
- I cooked the chicken, set it aside to cool, then cooked the onion, spin, and garlic adding it to the chicken. Once cooled, I mixed in the ricotta and scooped the mixture into the cooled shells
- I had a cup of tomato sauce leftover so I mixed that w/ the half and half before pouring over the shells (more flavor!)
- Finally, I zested an entire lemon over everything before popping in the oven :)

It was flavorful, easy, and my husband LOVED it! Thank you for the inspiration!

I made this for supper and it was delicious. I used manicotti shells. I did not have spinach so substituted chopped red pepper. I also added Parmesan cheese to the filling along with salt and pepper. I made a bechamel sauce adding extra Parmesan and a little extra sprinkle of parmesan cheese at the end then browning under broiler. Finished with sprinkling of fresh basil. I loved that not having all the ingredients that I could use substitutes. Thank you for the recipe.

https://content.jwplatform.com/videos/JiNj40SL.mp4

Cannelloni pasta tubes packed with a cheesy ricotta and chicken filling, and topped with a creamy and delicious tomato sauce. Simple, super easy to make, and SO tasty!

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Broccoli Cheese Casserole

Creamy Ricotta Spinach and Chicken ...

Top 2 baked cheese recipe recipes from across the web

The most viewed baked cheese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Broccoli Cheese Casserole

Creamy Ricotta Spinach and Chicken ...

The most viewed baked cheese recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine