Creamy Cannelloni With Chicken And Almonds Recipe

+ 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.

Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg.

Blend all ingredients together.

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 350 degrees F for 60-70 minutes or until pasta is soft and the top bubbles.

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.

From: "Recipes Only" Cookbook of the Canadaian Home Makers magazine.