chicken cannelloni
These tasty cuties are definitely a labor of love. I used so many pans, bowls and utensils making these but my mouth and tummy says "Worth it" . Two sauces used separately and combined, a bolognese and an alfredo. The filling has everything but the kitchen sink in it. Ricotta, parmesan, mozzarella,panchetta, spinach, chicken, homemade mock sundried tomatoes, (I forgot to grab a jar of them when I was at the store so I had to improvise) and a dash of alfredo. Save some time, buy a rotisserie chicken at your market! I used frozen chopped spinach! No shame in that! The boys loved them!
prep time
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yield
Ingredients
- THE FILLING
- - cooked chicken breast diced or shredded
- - box of manicotti shells
- - box of frozen spinach thawed and squeeze water out
- - jar of sun dried tomato, i forgot so i made them in the oven
- 5 ounces diced panchetta
- 1 - onion diced
- - ricotta cheese
- 1 package shredded mozzarella cheese
- 1 cup parmesan cheese
- - your homemade bolognese sauce or store bought of your choice
- THE BECHAMEL SAUCE
- 3 tablespoons unsalted butter
- 3 tablespoons flour
- 3 cups whole milk
- - salt and pepper to taste
- - pinch of nutmeg
- 1 cup parmesan cheese
- - or to save time a jar of alfredo sauce works too
How To Make chicken cannelloni
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Step 1put a pot of water on bring to boil, salt like the ocean and add the manicotti shells cook til almost aldente, they will cook more in the oven -
Step 2in a saute pan add olive oil and pancetta to pan and cook until crispy
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Step 3remove panchetta and set a side and caramelize the onions til golden
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Step 4in a sauce pan melt the butter and add the flour and stir for several minutes to cook off that raw flour taste.
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Step 5add the milk and stir, bring to a gentle boil and reduce and cook for several minute to get the flour taste out. Add the salt and pepper and nutmeg and taste, adjust. Add the cheese and mix until smooth, remove from heat
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Step 6combine ricotta, spinach, onions, panchetta, tomato, parmesan cheese, handfull mozzarella, and the shredded chicken. Add a cup of the bechamel to the mixture and combine
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Step 7preheat oven to 350 degrees. Fill the manicotti shells with the ricotta mixture. I put it in a zip sealed plastic bag and cut off a corner. Makes it easier. Combine the bechamel and the tomato sauce in a large bowl
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Step 8fill the manicotti shells with the ricotta mixture. Place 1 cup of the tomato sauce on the bottom of a lasangna pan and place the filled manicotti shells.
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Step 9When all the shells are fill and placed in the pan add the rest of the bechamel tomato sauce combination on top. Top that with mozzarella and parm cheese.
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Step 10cover with foil and bake for 20 minutes, remove foil and cook until cheese becomes lightly golden. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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