Best Chicken Cannelloni Recipes

CHICKEN CANNELLONI

Steps:

• In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

CHICKEN CANNELLONI

Steps:

• To make chicken filling:.
• Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
• Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
• Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
• Add chicken and broth and beat until well mixed.
• This may be covered and refrigerated or frozen until ready to use.
• CHEDDAR SAUCE:.
• Melt butter in sauce pan, add flour and stir until smooth.
• Add chicken broth, stirring constantly. Add salt and pepper to taste.
• Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
• Prepare Hollandaise Sauce and add to cheddar sauce.
• Cook cannelloni shells according to package directions.
• When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
• Spoon a thin layer of sauce into two 9"x13" baking dishes.
• PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
• Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
• To make ahead: prepare the entire recipe to the baking stage and freeze.

BAKED CHICKEN CORDON BLEU CANNELLONI ROLLS

Steps:

• 1. Béchamel sauce Directions: Heat milk in a small saucepan. Bring to a boil and remove from heat. Melt 2 tablespoons butter in a medium saucepan. Add flour and cook for 2 minutes stirring constantly. Whisk hot milk into flour mixture. Bring to a simmer, whisking frequently. Season with salt, pepper, Dijon mustard, and the Worcestershire sauce to taste. Next add Parmesan cheese set aside to keep warm.
• 2. Bring a large pot of water to a boil. Cook Lasagna sheets for 2 minutes. Drain and spread flat on a parchment paper.
• 3. Pound chicken thinly and season with an Italian seasoning blend.
• 4. Place a slice of ham and fold up a slice of Swiss to encase it, like an tube with the ends closed.
• 5. Next take the unseasoned side of your thinly slicked chicken breast and place the rolled ham tube in the middle. Roll chicken up tightly to encase the ham and cheese tubes and use a toothpicks, if desired, to keep ends closed. Roll into the pasta sheet tightly around chicken. Continue on until you have all 8 rolls completed.
• 6. Next add the Béchamel sauce into your oven proof baking dish. Add the pasta rolls and baste them with the melted butter. Sprinkle the fresh Italian bread crumbs over top of each roll. Finish off with the freshly grated Parmesan cheese.
• 7. Bake in a preheated 375 degree Fahrenheit oven for 30 minutes, or until thermometer placed into the center of each roll registers 165 degrees. Take out of the oven and let set for 7-10 minutes before serving.
• 8. Garnish with fresh basil or or parsley for a nice color contrast.

CHICKEN CANNELLONI (WITH OR WITHOUT SPINACH)

Steps:

• In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
• Remove the chicken breasts to a plate and allow them to cool slightly.
• While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
• Reserve the broth into a large saucepan.
• Put the onions and thyme into your food processor.
• Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
• Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
• (I've also used my old, heavy meat grinder for this).
• Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
• In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
• Mix thoroughly; set aside.
• In a large saucepan, melt butter.
• Whisk in flour, stirring constantly so it doesn't burn.
• Whisk in the reserved chicken broth, stirring constantly.
• Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
• Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
• Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
• Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
• Repeat until you're done.
• When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
• Tilt, to make sure it's spread evenly.
• Arrange canneloni in dish, and top with remaining sauce.
• Sprinkle with remaining 1/2 cup parmesan.
• Cover with foil, and bake at 350 for about 30 minutes.
• During last 10 minutes, take the foil off so that the parmesan browns.
• Allow to sit for about 10 minutes before serving.

GROUND CHICKEN AND SPINACH CANNELLONI

Steps:

• Preheat your oven to 350 degrees F.
• First take out a skillet and saute ground chicken, onion and garlic.
• Using a spatula, make sure you break up the chicken making sure there are no chunks.
• Allow mixture to cook for approximately 5 minutes until it is nicely browned and remove from heat.
• Add your spinach, salt, pepper and 1/2 of your parm.
• cheese to the chicken and thoroughly combined.
• In a bowl, combine your tomato sauce with your herbs, adding additional herbs if you desire.
• Take our a baking dish and put a thin layer of sauce on the bottom of the baking dish.
• Place a small amount (about 1/3 cup) of your chicken mixture into your egg roll wrapper.
• You will want to make a bunched line with the mixture closer to one side of the wrapper, making sure that you are placing it lengthwise down the longer side of the wrapper.
• Fold the shorter side of the wrapper in (the side that runs lengthwise next to the mixture) completely over the mixture, and then fold over both sides of the wrapper that run the other direction.
• Then you will want to go to the end with the mixture and start folding (rolling) it tightly to make a cylinder.
• Make sure that when you come to the end of the last edge, that it is sealed tightly.
• Place the closed, filled wrappers into your baking dish and top with the remaining sauce and parm cheese.
• Top with remaining sauce and sprinkle with remaining parmesan cheese and the 1/2 cup of mozzerella cheese.
• Place your baking dish in the oven and bake for 40 minutes.

CHICKEN & SPINACH CANNELLONI IN A CREAMY SAUCE

Steps:

• 1. In a saucepan, over medium-high heat, combine butter and flour to make a roux. When the roux comes together as a ball, add chicken broth and onions, stirring constantly. Add remaining sauce ingredients and heat it all together, stirring constantly. Remove from heat and set aside.
• 2. Preheat oven to 350 F. Mix filling ingredients and stuff cannelloni shells (do not precook shells). Pour a layer of sauce in a 9 x 13 pan. Add to the cannelloni to the pan. Coat cannelloni with remaining sauce.
• 3. Bake for 50 - 60 minutes. Broil for last 5 minutes.

CHICKEN & BROCCOLI CANNELLONI

Steps:

• Melt butter in med saucepan.
• Whisk in flour.
• Cook 2 or 3 minutes, stirring but not browning.
• Whisk in milk.
• Bring to a boil.
• Reduce heat.
• Simmer gently 5 minutes.
• Whisk in pureed tomatoes, salt& pepper.
• Cook 5 minutes.
• Melt butter in a skillet.
• Cook onions until tender.
• Add mushrooms.
• Cook until any moisture evaporates.
• Add chicken and broccoli.
• Add half the cheese, salt& pepper.
• Stir in 1 cup tomato cream sauce from step 1.
• Fill cooked cannelloni with chicken mixture.
• Arrange in bottom of a buttered 9x13 baking dish.
• Pour sauce over top.
• Sprinkle with remaining cheese.
• Bake, uncovered, in a preheated 350 oven for 30-40 minutes until bubbling.

SMOKED CHICKEN CANNELLONI

Steps:

• Preheat the oven to 350 degrees F.
• For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside in the refrigerator for another use (such as Smoked Chicken Minestrone). Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
• Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast and set aside 1 1/2 cups for the cannelloni (reserve the rest for another use). Increase the oven to 375 degrees F.
• While the chicken is smoking, make the creamy roasted red pepper sauce: Bring the oil to medium heat in a large saucepot. Sweat the onions until translucent, about 3 minutes. Add the garlic and sweat until fragrant, about a minute. Stir in the peppers and tomatoes. Simmer for 5 minutes. Working in 2 cup batches, process the sauce on high in a blender until smooth. Return the sauce to the pot, reduce the heat to low and whisk in the cream. Remove from the heat and stir in the lemon juice. Season with salt and pepper. If making ahead, cool before refrigerating for up to a week.
• For the cannelloni: In a medium mixing bowl, combine the ricotta, cream cheese, 1 cup of the Parmesan, the egg and nutmeg with a wooden spoon. Fold in the reserved shredded chicken, spinach, tomatoes and some salt and pepper. Spoon the filling into a medium pastry bag fitted with a large open tip. Spread 1/2 cup of the creamy roasted red pepper sauce evenly on the bottom of a 9- by 13-inch gratin dish. Pipe about 2 1/2 tablespoons of the filling into the cannelloni shells and place them into the gratin dish. Spoon the remaining sauce over the cannelloni. Sprinkle with the panko and remaining Parmesan. Cover and bake until the filling is cooked through, about 30 minutes. Bake uncovered until the top is golden and bubbling, an additional 5 to 7 minutes. Remove and cool on a resting rack. Garnish with Parmesan and serve.

CHICKEN AND CHEESE CANNELLONI

Steps:

• Preheat oven to 180°C.
• Lightly grease a deep rectangular baking dish.
• Spoon pasta sauce into the baking dish and set aside.
• Place chicken, garlic, ricotta, stock powder and herbs into a bowl and mix well.
• Spoon or pipe the chicken mixture into the cannelloni tubes and place in a single layer over the pasta sauce.
• Melt butter in a small pan; add the flour and cook for 1 minute.
• Remove from heat and gradually add the milk.
• Return to heat and cook for 3- 4 minutes, or until thick and smooth.
• Stir in half the cheese.
• Pour the cheese over the cannelloni tubes and sprinkle with the remaining cheese and pepper.
• Bake for 35- 40 minutes, or until the cannelloni tubes are tender.

CHICKEN CANNELLONI WITH RED BELL PEPPER SAUCE

Steps:

• 1. Cook pasta according to package directions and drain. Stir together chicken and next six ingredients. Cut pasta shells lengthwise through 1 side. Spoon about 1/2 cup of the chicken mixture into each shell, gently pressing cut sides together.
• 2. Place cut sides down, in a lightly greased 13x9 baking dish and pour Roasted Red Pepper Sauce evenly over shells. Bake Uncovered at 350 degrees for 25-30 minutes or until thoroughly heated.
• 3. Roasted Red Bell Pepper Sauce: Combine the jars or red bell peppers that have been drained with the Alfredo sauce and the Parmesan cheese in a blender until smooth. Yields 3 1/2 cups of sauce.

CHICKEN,PUMPKIN AND SPINACH CANNELLONI

Steps:

• Preheat oven to 200°C Put pumpkin, nutmeg, pancetta, chicken mince, spinach, garlic and ricotta in a bowl and mix well to combine.
• Cut the lasagna sheets into half.
• Place 3 tablespoons of filling at one end of the lasagna square.
• Roll up the lasagna square to enclose the filling.
• In a heavy based frypan add olive oil.
• Add garlic and onion and cook on medium heat until soft and golden.
• Add tomato passata and white wine and bring to the boil.
• Cook on high heat for 5 minutes or until sauce thickens.
• Remove from heat and add basil and season to taste.
• Spoon a generous serve of the tomato sauce over the base of a 35cm x 25cm oven proof dish.
• Arrange the cannelloni tubes over the top of the sauce in a single layer.
• Spoon the remaining sauce over the cannelloni.
• Sprinkle combined cheeses over cannelloni and bake for 25 minutes or until pasta is soft and cheese is golden.
• Serve cannelloni with a green salad tossed with olive oil, balsamic vinegar, crushed garlic and Dijon mustard dressing.

CHICKEN CANNELLONI W/ROASTED RED PEPPER SAUCE

Steps:

• 1. Cook pasta, drain & set aside 2. Stir chicken and next 6 ingred. in lg. bowl 3. Cut 1 side of pasta shell lengthwise, opening shells 4. Spoon 1/2 C chicken mixture into each shell. Gently press sides together. Place shells, seam side down on 2 lightly greased 11 x 7 baking dishes. 5. Pour Roasted Pepper sauce evenly over shells 6. Bake, covered at 350 for 25 to 30 min. or until thoroughly heated

ROMANO'S MACARONI GRILL CHICKEN CANNELLONI

Steps:

• Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.
• Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion.
• Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely. Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil.
• Bake at 350°F for approximately 20 minutes. Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

CHICKEN CANNELLONI

Steps:

• Boil the chicken in water. Once cooked shred with two forks. In a bowl, mix the chicken, spinach, ricotta cheese, Italian cheeses, egg, garlic and pepper. Set aside to use as the filling later. In the bottom of your 13″ x 9″ dish, spread a layer of sauce and sprinkle some asiago cheese. Bowl your lasagna noodles until they are al dente (which was 5 minutes for me). Put about 2 tablespoons of filling at the end of each lasagna noodle, roll up, and place, seam-side down in the dish. (You can use your best judgement on how much filling to put in your noodles.) Top with the remainder of your marinara sauce and sprinkle with more cheese. Bake at 350° for about 45-60 minutes, or until the cheese has melted and it's hot all over.

CANNELLONI OR MANICOTTI WITH CHICKEN

Steps:

• In a large mixing bowl combine chicken cubes, onion, thyme and vermouth.
• Allow to marinate for at least 30 minutes.
• In the meantime, in a large saucepan with 2 cups of water, add kale and cook until just tender, about 5 minutes.
• Drain and cover kale with cold water; set aside.
• Strain the marinade into a large frying pan or skillet; set aside the chicken and onions.
• Add chicken broth to the frying pan and bring to a simmer over medium-high heat.
• Add chicken/onion to frying pan and poach until the chicken is no longer pink at the center, about 4 minutes.
• With a slotted spoon, remove the chicken cubes to a food processor, reserving the poaching liquid.
• Process the chicken in short bursts until the cubes are finely chopped.
• Drain kale well, chop and add to the food processor.
• Add ricotta cheese, cottage cheese, 4 tablespoons of parmesan cheese, black pepper and nutmeg and process to blend; set aside.
• To prepare the sauce, melt butter in a 2 quart saucepan over medium heat.
• Gradually whisk in flour to make a paste and cook for 1 minute, stirring constantly, DO NOT BURN or let it go lumpy.
• Whisk in reserved poaching liquid, bring to boil, whisking constantly, about 2 minutes.
• Add milk and return the liquid to boil, whisking frequently.
• Reduce heat to low and let the sauce simmer gently for about 15 minutes, stirring occasionally while you prepare the cannelloni.
• In a large cooking pot or pasta cooking pot, fill 3/4 full with water and bring to a rolling boil.
• Add 1 tablespoon salt and 2 tablespoons of olive oil.
• Add cannelloni or manicotti tubes and cook for about 15 minutes or until al dente'.
• When done, transfer tubes to bowl of cold water.
• Preheat oven to 400 degrees F.
• Thoroughly drain cannelloni tubes and carefully fill them with the stuffing mixture using a small spoon.
• In a 9x9-inch oven-proof casserole dish, arrange stuffed cannelloni in a single layer.
• Ladle the sauce over the cannelloni.
• Sprinkle remaining 4 tablespoons of parmesan cheese over the top.
• Cover the casserole dish tightly with aluminum foil.
• Bake in preheated 400°F oven for 30 minutes.
• Remove foil from the dish and place dish under the broiler, about 3 inches below and broil for about 5 minutes until the cannelloni is lightly browned.
• Serve immediately.
• You can delete the chicken if you do not want it. Also, you can use Spinach instead of Kale.
• You may use the sauce that I make for my UNCLE BILL'S CABBAGE ROLLS, recipe #35722.

HAM AND CHICKEN CANNELLONI WITH SAUCE

Steps:

• 1. Saute the garlic in 1/4 cup butter in a heavy saucepan over low heat until golden. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half, cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 2. Stir in the bouillon granules and white pepper. Add 1/4 cup Parmesan cheese and 1/4 cup Romano cheese, stirring until the cheeses melt. Set aside, and keep warm.
• 3. Cook cannelloni shells according to the package directions; drain well, and set aside.
• 4. Saute the green onions in 2 tablespoons butter in a large skillet, over medium heat until tender. Remove from the heat; add remaining 1/4 cup Parmesan cheese, remaining 1/4 cup Romano cheese, spinach, and remaining ingredients, stirring well.
• 5. Stuff the cannelloni shells with the spinach mixture. Place the cannelloni shells in a greased 11 x 7 x 1 1/2 inch baking dish. Spoon the reserved cheese sauce over the stuffed shells.
• 6. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until hot and bubbly.

CHICKEN SPINACH CANNELLONI PIE

Steps:

• Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
• Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
• Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
• The sauce may be refrigerated for 2 days, or frozen for 2 months.
• Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
• Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
• Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
• Refrigerate the sauce until ready to finish the pie.
• Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
• In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper.
• Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
• Preheat oven to 350°; spray a 13 x 9 inch ovenproof baking dish with cooking spray.
• Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
• Spread half of the cannelloni filling over the noodles.
• Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
• Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
• Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce.
• Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
• Let the pie rest for 10 minutes before serving.

CHICKEN CANNELLONI WITH CHEESE SAUCE

Steps:

• THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 quarts boiling water for 5-7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper.
• While noodles are cooking, melt butter and olive oil in a large skillet.
• Saute onion, garlic and mushrooms until they're tender; add remove from heat; set aside.
• Place cooked chicken in food processor and pulse until chicken resembles a tuna salad mixture.
• Combine chicken with the onions, garlic, mushrooms and the fat in which they were sauteed; add egg, cream and seasonings. Add spinach (cooked) and mix well.
• Cut each lasagna noodle into 2 or 3 pieces-each piece should be 3 to 4 inches long; place a tablespoonful of the chicken filling on each piece and roll into a tubular shape. If you don't want to make canneloni, just layer the ingredients like you would for lasagna.
• Arrange rolls next to each other, one layer deep, in a buttered baking dish; set aside while you prepare the cheese sauce.
• CHEESE SAUCE: Melt butter then add the flour and cook for a few minutes to get rid of the floury taste.
• Gradually add the chicken broth, whisking constantly to prevent lumps; add cream, salt and pepper. Cook, stirring constantly, until thickened and smooth; remove from heat. Stir in 3/4 cup grated Parmesan cheese and mix well.
• I like to use, both, red and white sauce on this one. I spoon over a strip of the white sauce, next to it I spoon on some red; keep doing that across the dish until the sauce covers the noodles. The red/white pattern makes it look pretty and gives the dish a little more flavor. It also cuts back on some of the fat.
• Spoon sauce over cannelloni in baking dish; sprinkle with remaining Parmesan cheese and Mozzarella cheese, if used; refrigerate until you're ready to bake it.
• BEFORE SERVING: Preheat broiler; place cannelloni 4-5 inches from heat and broil for 10 minutes or until sauce bubbles and top browns. If you'll be making lasagna, bake in a 350-degree oven for 25-30 minutes, or until it's bubbly and the top is browned a bit.

CHICKEN CANNELLONI WITH CREAM SAUCE

Steps:

• Sauce.
• in a saucepan melt butter.
• Stir in flour, salt, pepper and nutmeg.
• add hot milk and cook, stirring, till sauce is smooth and thickened.
• cook over low heat for 5 minutes, stirring occasionally.
• Filling:.
• in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
• Add chicken, salt, herbs, pepper and wine.
• Simmer till wine is reduced by half.
• Stir in 1/2 cup of the sauce.
• Preheat oven to 450.
• Cook cannelloni in boiling salted water for 8 minutes.
• Drain and rinse in cold water.
• on each cannelloni put 2 T of the filling and roll up.
• arrange 2 filled cannelloni in a butter au gratin dish for each serving.
• to remaining sauce add tomato sauce and cream. Stir to blend.
• Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
• bake in very hot oven for 10 minutes or till top browns.

CHICKEN & PORK MOCK CANNELLONI

Steps:

• Preheat oven to 425 degrees.
• Filling.
• In a medium heavy skillet over medium heat cook the onion and garlic in the extra virgin olive oil until translucent, about 7 minutes.
• Do not brown.
• While the onion mixture is cooking cut the chicken and pork into 1 inch cubes.
• Add to onion mixture, stir frequently and cook until done, about 15 minutes.
• Let the mixture cool for 15 minutes.
• In a food processor combine the meat mixture with the ricotta cheese or cottage cheese.
• Pulse until coarsely chopped.
• Add the parmesan, egg yolks, nutmeg, and salt.
• Pulse to mix well-just don't turn it into paste, you want a little texture.
• Sauce.
• In a large saucepan over medium high heat combine the extra virgin olive oil and onion.
• Saute for 2 minutes, stirring frequently.
• Add the flour and stir well, allowing the mixture to just simmer.
• Remove from heat.
• Whisk in the milk and chicken broth.
• Return to medium heat and reduce sauce to 1 and 1/3 cups, about 30 minutes.
• Remove from heat.
• Drain the tomatoes.
• Add tomatoes, spaghetti sauce, and basil to sauce mixture.
• Stir well and set aside.
• To assemble.
• Lightly oil 2 9x13x2 inch casserole dishes.
• Add 1/4 cup sauce to each casserole dish and lightly spread over bottom.
• Lay out two egg roll wrappers.
• Evenly place 6 tablespoons of meat mixture along the edge of each wrapper.
• Roll each wrapper to enclose filling.
• Repeat until all wrappers are used.
• Place rolled cannelloni, seam side down into prepared casserole dishes.
• Do not let the cannelloni touch each other.
• Evenly cover the cannelloni with the cheeses.
• Spoon the sauce around the cannelloni, dividing equally between the two casserole dishes.
• Sprinkle basil over cannelloni.
• At this point you can cover and refrigerate for 1 day.
• Bake uncovered in a 425 degree oven for 15 minutes, up to 20.
• Use a wide spatula to transfer cannelloni to plates-I do them one at a time as they will fall apart if you are not careful.
• Spoon sauce evenly between plates.
• If you have leftover meat you can freeze it for up to 3 months.
• For Electric Skillet-lightly oil your skillet, follow remaining directions, except reduce heat to 375 degrees, cooking for 20 minutes-do not cover unless your sauce is drying out.