Creamy cannelloni with chicken and almonds

6 servings

Ingredients

Quantity Ingredient
22 Precooked dried cannelloni shells (see note)
2 Chopped tomatoes
2 tablespoons Freshly grated Parmesan cheese
SAUCE:
3 tablespoons Butter
1 Chopped onion
3 tablespoons Flour
1½ cup Chicken stock
1 cup Light cream
Salt and pepper to taste
¾ cup Grated Swiss cheese
FILLING:
1½ cup Diced cooked chicken
1 pack Frozen spinach, thawed and drained
¾ cup Ricotta cheese
⅓ cup Toasted slivered almonds
¼ cup Freshly grated Parmesan cheese
1 Egg
¼ teaspoon Grated nutmeg

Directions

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.

Related recipes