Chicken and Roasted Corn Pasta Rolls Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This Chicken and Roasted Corn Pasta Rolls recipe combines tender chicken with sweet roasted corn, all wrapped in pasta for a delightful dish. It’s a great option for a family dinner or a gathering with friends.

The recipe is simple to follow and highlights the flavors of chicken and corn, making it a satisfying chicken recipe that everyone will enjoy.

Delicious Chicken and Roasted Corn Pasta Rolls

These pasta rolls are filled with a savory mixture of shredded chicken and roasted corn, topped with a creamy sauce and baked until bubbly. The dish takes about 1 hour from start to finish and serves 6 people.

Ingredients

12 lasagna noodles
2 cups cooked chicken, shredded
1 cup roasted corn (fresh or frozen)
1 cup ricotta cheese
1 cup mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1 cup marinara sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
Fresh parsley for garnish (optional)

Instructions

Cook the Noodles: Boil the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean surface.
Prepare the Filling: In a mixing bowl, combine shredded chicken, roasted corn, ricotta cheese, half of the mozzarella cheese, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Assemble the Rolls: Spread a thin layer of marinara sauce on each noodle. Place a generous amount of the chicken and corn filling at one end of the noodle and roll it up tightly. Place the rolls seam-side down in a greased baking dish.
Top with Sauce and Cheese: Pour the remaining marinara sauce over the pasta rolls and sprinkle with the remaining mozzarella and Parmesan cheese.
Bake: Preheat the oven to 375°F (190°C) and bake for 25-30 minutes, or until the cheese is bubbly and golden.
Serve: Garnish with fresh parsley if desired and serve hot.