Cannelloni

We made this for 65 people at Southminster for our SPC Together Spring Celebration.  It was very well received. 

Tomato sauce (use canned sauce)

White Sauce (Recipe follows)

2 TBSP butter

1 lb boneless skinless chicken

1 medium onion

1 garlic clove

2 TBSP white wine

1 large egg

2 tsp tomato paste

½ tsp salt

1/2 tsp rosemary

1 package of frozen spinach 10oz Drained and squeezed free of water!

10 uncooked cannelloni shells

Boiling water

1 cup shredded mozzarella cheese

¼ cup grated Parmesan cheese

White Sauce

3 TBSP butter

3 TBSP flour

½ tsp salt

1 ¾ half and half

Instructions

Prepare White sauce

Melt butter over medium heat

Stir in flour and salt until bubbly

Whisk in half and half and stir till the mixture thickens.

Set aside to mix into recipe.

Prepare Cannelloni filling

Add butter to pan and heat chicken.

Remove from pan to separate plate and let cool.

Add onion and garlic to drippings in chicken pan. Cook till onion is translucent.

Add wine and cook till wine evaporates.

Transfer onion mixture to bowl and whisk in egg, tomato paste, salt, rosemary, pepper and salt and nutmeg and 1/3 cup of the white sauce.

Finely chop chicken and spinach and add to onion mixture.

Heat oven to 350.

Cook Cannelloni shells in boiling salted water until al dente about 6 to 10 minutes.

Drain shells and rinse in cold water.  Drain well.

Coat bottom of 13 X 9 pan with Tomato sauce. 

Fill each shell with ¼ cup of the chicken mixture. Place in baking pan and spoon white sauce over each shell.  Finish with tomato sauce.  Sprinkle with cheeses and bake uncovered for 35 minutes until golden.