Recipe - Creamy Cannelloni With Chicken And Almonds

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 One half cup Chicken stock
1 cup Light cream
Salt and pepper to taste
Three fourths cup Grated Swiss cheese
FILLING:
1 One half cup Diced cooked chicken
1 pack Frozen spinach, thawed and
drained
Three fourths cup Ricotta cheese
1/3 cup Toasted slivered almonds
One fourth cup Freshly grated Parmesan
cheese
1 Egg
One fourth teaspoon Grated nutmeg

Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour
and cook for 1 minute. Add stock, cream, salt and pepper. Cook until
boiling and thickened, 810 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
aluminium foil. Bake at 350 degrees F for 6070 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 wellcovered 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.

From: "Recipes Only" Cookbook of the Canadaian Home Makers magazine.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini