Ingredients Jump to Instructions ↓

  1. 22 Precooked dried cannelloni shells - (see note)

  2. 2 Chopped tomatoes

  3. 2 tablespoons 30ml Parmesan cheese, freshly grated

  4. Sauce

  5. 3 tablespoons 45ml Butter

  6. 1 Chopped onion

  7. 3 tablespoons 45ml Flour

  8. 1 1/2 cups 355ml Chicken stock

  9. 1 cup 237ml Light cream

  10. Salt and pepper to taste

  11. 3/4 cup 109g / 3.8oz Grated swiss cheese

  12. Filling

  13. 1 1/2 cups 93g / 3 1/3oz Diced cooked chicken

  14. 1 Frozen spinach - thawed, drained

  15. 3/4 cup 109g / 3.8oz Ricotta cheese

  16. 1/3 cup 30g / 1.1oz Toasted slivered almonds

  17. 1/4 cup 36g / 1 1/3oz Parmesan cheese, freshly grated

  18. 1 Egg

  19. 1/4 teaspoon 1 1/3ml Grated nutmeg

Instructions Jump to Ingredients ↑

  1. Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook until boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss cheese. Cover with waxed paper and set aside.

  2. Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg. Blend all ingredients together.

  3. Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil. Bake at 350F for 60-70 minutes or until pasta is soft and the top bubbles.

  4. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration.


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