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Ingredientes
- 22 x precooked dry cannelloni shells, (see note)
- 2 x minced tomatoes
- 2 Tbsp. freshly grated parmesan cheese
- 3 Tbsp. butter
- 1 x minced onion
- 3 Tbsp. flour
- 1 1/2 c. chicken stock
- 1 c. light cream salt and pepper to taste
- 3/4 c. grated swiss cheese
- 1 1/2 c. diced cooked chicken
- 1 pkt frzn spinach, thawed and liquid removed
- 3/4 c. ricotta cheese
- 1/3 c. toasted slivered almonds
- 1/4 c. freshly grated parmesan cheese
- 1 x egg
- 1/4 tsp grated nutmeg
Direcciones
- Sauce: Heat butter in a saucepan. Sauteeonion till tender. Stir in flour and cook for 1 minute. Add in stock, cream, salt and pepper. Cook till boiling and thickened, 8-10 min. 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 pre-cooked 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 minced tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil.
- Bake at 350F for 60-70 min or possibly till pasta is soft and the top bubbles.
- Note: The kind of pasta used in this dish is dry, 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 chill, the cooking time will be cut down because the pasta will soften in the refrigeration.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 6 servings | |
| Calories 347 | |
| Calories from Fat 208 | 60% |
| Total Fat 23.44g | 29% |
| Saturated Fat 11.88g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 398mg | 17% |
| Potassium 286mg | 8% |
| Total Carbs 13.07g | 3% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.72g | 1% |
| Protein 20.79g | 33% |
