Frank's Recipes! Creamy Cannelloni with Chicken and Almonds

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Creamy Cannelloni with Chicken and Almonds

Yield: 6 servings

22 Precooked dried cannelloni shells (see note)
2 Chopped tomatoes
2 tablespoon Freshly grated Parmesan cheese

SAUCE:
3 tablespoon Butter
1 Chopped onion
3 tablespoon Flour
1 1/2 cup Chicken stock
1 cup Light cream
Salt and pepper to taste
3/4 cup Grated Swiss cheese

FILLING:
1 1/2 cup Diced cooked chicken
1 pkg Frozen spinach, thawed and drained
3/4 cup Ricotta cheese
1/3 cup Toasted slivered almonds
1/4 cup Freshly grated Parmesan cheese
1 Egg
1/4 tsp Grated nutmeg

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, 8-10 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 precooked 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 aluminum foil. Bake at 350 degrees F for 60-70 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". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration.