CREAMY CHICKEN / SPINACH & HAM MANICOTTI
Another family favorite...Delicious!! My photos
Provided by Cassie *
Categories Pasta
Time 1h10m
Number Of Ingredients 26
Steps:
- 1. Cook manicotti shells according to package directions.
- 2. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a small skillet, saute onion in oil until tender. Add garlic, cook 1 minute longer. In a large bowl, combine the onion mixture, chicken, spinach, ham, cheese, eggs,ricotta, cream cheese basil, pepper, salt and nutmeg; set aside.
- 3. Sauce: Combine flour and chicken broth in a large saucepan until smooth; gradually stir in the milk, salt, nutmeg, pepper and cayenne. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat, and stir in the 1/2 cup Parmesan cheese.
- 4. Spread 1 1/2 cups sauce into a 13 x 9 baking dish coated with cooking spray.
- 5. Stuff each pasta with chicken filling. ( An easier way to stuff is cut one edge lengthwise, open up and lay out flat. Spoon on filling, roll up and place seam side down in dish.) Sometimes I drizzle a tablespoon of cream sauce down the center before rolling. Don't worry of filling comes out the ends when placing in the dish, you can stuff it back in once placed.
- 6. Once all are stuffed and placed side by side in dish. Cover with sauce and sprinkle with desired amount of Parmesan cheese, and sprinkle with paprika.
- 7. Cover with foil, and place in preheated oven, for 30 - 35 minutes, until heated through and bubbly. Remove foil and continue baking for another 5 minutes to slightly brown top. If you have sauce left, save it for reheating leftovers.
- 8. Enjoy!
CHICKEN AND CHEESE CANNELLONI
Make and share this Chicken and Cheese Cannelloni recipe from Food.com.
Provided by Marli
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C.
- Lightly grease a deep rectangular baking dish.
- Spoon pasta sauce into the baking dish and set aside.
- Place chicken, garlic, ricotta, stock powder and herbs into a bowl and mix well.
- Spoon or pipe the chicken mixture into the cannelloni tubes and place in a single layer over the pasta sauce.
- Melt butter in a small pan; add the flour and cook for 1 minute.
- Remove from heat and gradually add the milk.
- Return to heat and cook for 3- 4 minutes, or until thick and smooth.
- Stir in half the cheese.
- Pour the cheese over the cannelloni tubes and sprinkle with the remaining cheese and pepper.
- Bake for 35- 40 minutes, or until the cannelloni tubes are tender.
GROUND BEEF CANNELLONI
I won't lie, this recipe is a lot of work, high in fat and high in calories. It will take a couple hours to make and I only do it once year on my husband's birthday. All that said, it is so worth it. If you want to break you diet this is the one to do it with. My mother says she got the recipe when my father was stationed in Germany in the 70's. I don't think she even remembers the original source any longer. Of note: I have never used the chicken livers, but the original recipe does call for them. Plum tomatoes are difficult to find these days and you can substitute any canned tomato you like.
Provided by Erindipity
Categories One Dish Meal
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 28
Steps:
- For Salsa De Pomodori: Heat oil in a large pot. Add onion and cook 7-8 minutes or until soft. All all remaining ingredients for sauce. Cover and cook over low heat for 40 minutes. Press through a sieve. Set aside.
- For filling: Heat oil in large frying pan. Add onion and garlic, cook until soft. Stir in spinach. Cook 3-4 minutes or until all moisture is boiled away and mixture begins to stick. Move mixture to a large bowl. Melt 1 T butter and cook livers 3-4 minutes until firm and lightly browned, but pink inside. Chop coarsly and add to spinach mixture (note as I said, I always leave this step out). Melt remaining butter and brown beef. Add to spinach mixture. Add cheese, cream, eggs and oregano to mixture. Mix and season to taste.
- For Besciamella: Melt butter in large saucepan over high heat. Reduct heat to medium and add flour. Stir constantly to form a roux. Stir for 1 minute. Pour in milk and cream stirring constantly. Return to high heat and cook, stirring constantly. When sauce boils, reduce heat and cook 2-3 minutes, until sauce is thick. Season to taste.
- To assemble: Place one cup of Salsa Di Pomodori in bottom of a sprayed 9x13 baking dish. Stuff each shell with 2-4 tablespoons of filling. Place in pan. Cover with remaining Salsa De Pomodori. Pour evenly Besciamella over the red sauce. Bake at covered with foil in a 350 oven for 45 minutes or until bubbly.
HAM AND CHEESE CANNELLONI
This is a recipe from Rachel Ray. It is so decadent, even my 16 year old son can only eat one, maybe two! Even though it's rich and wonderful, it's super easy, especially because of the use of eggroll wrappers, instead of manicotti pasta!
Provided by Belinda in Austin
Categories Ham
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- In small saucepan, heat butter, over medium heat.
- Whisk in flour until smooth.
- Slowly whisk in cream, and cook, stirring continuously, for about 5 minutes, until thickened.
- Remove mixture from heat, and stir in salt.
- In a medium bowl, combine ricotta, mozzarella, and egg.
- Spread a thin layer (about 1 1/2 cups) of sauce in the bottom of a 9X9 baking dish.
- Lay an eggroll wrapper on a work surface.
- Spread with about 3 tablespoons ricotta mixture, top with slice of ham, then roll up, jellyroll style.
- Repeat with the remaining wrappers, and place, seamside down, in dish.
- Spoon remaining sauce over canneloni, top with Parmesan, and bake for 20 minutes, until golden and bubbly.
Nutrition Facts : Calories 1135.5, Fat 84, SaturatedFat 50, Cholesterol 359.6, Sodium 2060.9, Carbohydrate 52.1, Fiber 2.1, Sugar 0.9, Protein 43.3
CHICKEN CANNELLONI
From Canada's Best Of Bridge Series. It is delicious. Prepare the chicken filling and the meat sauce ahead of time and this will be fun to make.
Provided by abloom69
Categories Lunch/Snacks
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- To make chicken filling:.
- Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
- Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
- Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
- Add chicken and broth and beat until well mixed.
- This may be covered and refrigerated or frozen until ready to use.
- CHEDDAR SAUCE:.
- Melt butter in sauce pan, add flour and stir until smooth.
- Add chicken broth, stirring constantly. Add salt and pepper to taste.
- Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
- Prepare Hollandaise Sauce and add to cheddar sauce.
- Cook cannelloni shells according to package directions.
- When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
- Spoon a thin layer of sauce into two 9"x13" baking dishes.
- PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
- Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
- To make ahead: prepare the entire recipe to the baking stage and freeze.
Nutrition Facts : Calories 437.7, Fat 33, SaturatedFat 18.7, Cholesterol 141.9, Sodium 905.1, Carbohydrate 6.1, Fiber 0.4, Sugar 1, Protein 28.7
HAM AND CHICKEN CANNELLONI WITH SAUCE
Old fashioned comfort food, full of cheese and dairy! Not a calorie conscious meal, but filling and comforting!
Provided by Lynette !
Categories Pasta
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Saute the garlic in 1/4 cup butter in a heavy saucepan over low heat until golden. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half, cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
- 2. Stir in the bouillon granules and white pepper. Add 1/4 cup Parmesan cheese and 1/4 cup Romano cheese, stirring until the cheeses melt. Set aside, and keep warm.
- 3. Cook cannelloni shells according to the package directions; drain well, and set aside.
- 4. Saute the green onions in 2 tablespoons butter in a large skillet, over medium heat until tender. Remove from the heat; add remaining 1/4 cup Parmesan cheese, remaining 1/4 cup Romano cheese, spinach, and remaining ingredients, stirring well.
- 5. Stuff the cannelloni shells with the spinach mixture. Place the cannelloni shells in a greased 11 x 7 x 1 1/2 inch baking dish. Spoon the reserved cheese sauce over the stuffed shells.
- 6. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until hot and bubbly.
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