Ingredients Jump to Instructions ↓

  1. 22 Precooked dried cannelloni

  2. -shells (see note)

  3. 2 Chopped tomatoes

  4. 2 tb Freshly grated Parmesan

  5. SAUCE:

  6. 3 tb Butter

  7. 1 Chopped onion

  8. 3 tb Flour

  9. 1 1/2c Chicken stock

  10. 1 c Light cream

  11. Salt and pepper to taste

  12. 3/4c Grated Swiss cheese

  13. FILLING:

  14. 1 1/2c Diced cooked chicken

  15. 1 pk Frozen spinach, thawed and -drained

  16. 3/4c Ricotta cheese

  17. 1/3c Toasted slivered almonds

  18. 1/4c Freshly grated Parmesan

  19. -cheese

  20. 1 Egg

  21. 1/4ts Grated nutmeg

Instructions Jump to Ingredients ↑

  1. + Sauce: Melt butter in a saucepan.

  2. Saute onion until tender.

  3. Stir in flour and cook for 1 minute.

  4. Add stock, cream, salt and pepper.

  5. Cook until boiling and thickened, 8-10 minutes.

  6. Remove from heat and stir in the Swiss cheese.

  7. Cover with waxed paper and set aside.

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

  9. Blend all ingredients together.

  10. Assembly: Place filling in the pre-cooked shells.

  11. Pour a thin layer of sauce over the bottom of a baking dish.

  12. Arrange the stuffed cannelloni in a single layer over the sauce.

  13. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni.

  14. Sprinkle with Parmesan cheese.

  15. Cover with aluminium foil.

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

  17. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready".

  18. I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce.

  19. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration.

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


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