Creamy Cannelloni with Chicken & Almonds

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".