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Title: Cannelloni Categories: Cannelloni, Italian, Pasta Yield: 4 Servings 1/4 c Butter 1 Whole clove garlic; crushed 1/4 c All-purpose flour 1 1/2 ts Instant chicken bouillon 1/8 ts White pepper 2 c Light cream or half and half 1/2 c Combined grated Parmesan and -Romano cheese 6 Cannelloni shells 2 tb Butter 3 tb Sliced green onion 1 pk Chopped frozen spinach; (10 -oz.) 1 c Chopped chicken 1 c Chopped ham 1/2 c Combined Romano and Parmesan -cheese, grated 2 Eggs; beaten 3/4 ts Italian seasoning 1/4 ts Pepper Sauce: Saute garlic in butter 3 minutes. Stir in flour and seasonings. Remove from heat; gradually stir in cream. Bring to boil over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low. Stir in cheese until melted. Set aside. For cannelloni, parboil according to package directions. Rinse and drain. Meanwhile, saute onion in butter until tender, about 3 minutes. Remove from heat; stir in remaining ingredients. Preheat oven to 350 degrees. Fill shells; place in buttered 2-quart dish. Spoon sauce over cannelloni. Bake for 20 minutes. Serve immediately. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 273 by "Diane Geary" |