Creamy Cannelloni with Chicken & Almonds
Yield
6 servingsPrep
20 minCook
70 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22 | each |
pasta, cannelloni
precooked |
* |
| 2 | each |
tomatoes
chopped |
|
| 2 | tablespoons |
Parmesan cheese
grated |
|
| sauce | |||
| 3 | tablespoons |
butter
|
|
| 1 | each |
onions
chopped |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 ½ | cups |
chicken broth
|
|
| 1 | cup |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¾ | cup |
swiss cheese
grated |
|
| filling | |||
| 1 ½ | cups |
chicken
cooked, diced |
|
| 1 | package |
spinach, frozen
thawed and drained |
|
| ¾ | cup |
ricotta cheese
|
|
| ⅓ | cup |
almonds
slivered, toasted |
*
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 1 | each |
eggs
|
|
| ¼ | teaspoon |
nutmeg
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22 | each |
pasta, cannelloni
precooked |
* |
| 2 | each |
tomatoes
chopped |
|
| 3E+1 | ml |
Parmesan cheese
grated |
|
| sauce | |||
| 45 | ml |
butter
|
|
| 1 | each |
onions
chopped |
|
| 45 | ml |
all-purpose flour
|
|
| 355 | ml |
chicken broth
|
|
| 237 | ml |
light cream (half&half)
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 177 | ml |
swiss cheese
grated |
|
| filling | |||
| 355 | ml |
chicken
cooked, diced |
|
| 1 | package |
spinach, frozen
thawed and drained |
|
| 177 | ml |
ricotta cheese
|
|
| 79 | ml |
almonds
slivered, toasted |
*
|
| 59 | ml |
Parmesan cheese
grated |
|
| 1 | each |
eggs
|
|
| 1.3 | ml |
nutmeg
grated |
|
Directions
Sauce: Melt butter in a saucepan.
Sauté onion until tender. Stir in flour and cook for 1 minute.
Add stock, cream, salt and pepper.
Cook until boiling and thickened, 8 to 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℉ (180℃) F for 60 to 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".
