CHICKEN & PORK MOCK CANNELLONI

Chicken & Pork Mock Cannelloni image

I don't know what to tell you other than this is by far the best Cannelloni recipe I have ever made. I love the fact that you use egg roll wrappers for the pasta-I'm not a huge pasta fan, and it uses chicken and pork(I'm not a Veal fan). Excellent sauce and very cheesy! This is a versital recipe, you can use leftover turkey in place of the chicken, or leftover roast for beef cannelloni. I serve these with Classic Caesar Salad (43328) and hot garlic bread.

Provided by Diana Adcock

Categories One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

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Ingredients

1 tablespoon extra virgin olive oil
1 medium onion, chopped fine
2 garlic cloves, minced
3/4 lb boneless skinless chicken
1/2 lb boneless pork loin
2 cups ricotta cheese or 2 cups curd cottage cheese
1/2 cup grated parmesan cheese
2 large egg yolks
1/8 teaspoon nutmeg
1/2 teaspoon salt
2 tablespoons extra virgin olive oil
2 tablespoons minced onions
1 1/2 tablespoons flour
1 cup milk
1 1/2 cups chicken broth
1 (28 ounce) can diced tomatoes with juice
3 cups spaghetti sauce
2 teaspoons dried basil
8 egg roll wraps
1/2 lb mozzarella cheese, shredded
1/2 lb asiago cheese (mixed) or 1/2 lb provolone cheese, shredded (mixed)
1 tablespoon dried basil

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.