Title: Cannelloni
Categories: Italian, Pasta, Chicken
Yield: 8 Servings

1 lb Cannelloni Noodles
2 tb Butter
1/4 c Onions, Chopped Fine
1/4 lb Mushrooms, Chopped
1 c Spinach, Cooked
2 c Chicken (white meat)
1/4 ts Nutmeg
Salt
Pepper
3/4 c Ricotta
2 tb Cream

There are many fillings for Cannelloni and there are easily as many sauces.
Here is one combination:

Preheat the oven to 350 degrees. Saute the onions and mushrooms in butter.
Mince the chicken meat, chop the spinach. Add to the onions and mushrooms
along with nutmeg, salt and pepper. Simmer about 5 minutes. Allow to cool
slightly. Add the Ricotta and cream. Mix thoroughly and season to taste.
Cook the noodles, 3 at a time, in boiling salted water until al dente.
Remove using a skimmer and blot dry, inside and out. Fill each noodle tube
with a heaping tablespoon of the filling and place, seam side down, in a
buttered, oven proof dish. When all the cannelloni are in the pan, cover
with a generous amount of Italian style tomato sauce, some ground fresh
basil and melted butter. Sprinkle on some grated parmesan cheese or a thin
layer of mozzarella. Bake about ten minutes. Serve at once with additional
sauce and grated parmesan cheese.

From: Joel Ehrlich

Posted to MealMaster Recipes List, Digest #155

Date: Mon, 03 Jun 1996 23:59:32 GMT

From: gemini@synapse.net (Georgette & Dave Burnside)