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About this Recipe:
For this recipe, you can use both fresh or dried cannelloni. You can also replace the chicken with ground beef.
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Main Ingredients:
Cannelloni: 1/2 lb
Mushrooms: 1/2 lb, finely chopped
Onion: 1 medium, finely chopped
Boneless skinless chicken breasts: 3, minced
Ground cloves: 1/3 tsp
Butter: 2 tbsp
Olive oil: 1+1 tbsp
Egg yolk: 1
Salt and pepper to taste
Bechamel sauce: 1-2 cups (recipe here)
Tomato sauce: 1 cup (recipe here)
Parmesan Cheese: 2-4 tbsp, grated
Directions:
1. Preheat the oven to 400 F.
2. Melt butter with 1 tbsp olive oil. Add onion and fry for 5 min or until soft.
3. Meanwhile, in a separate pan, saute mushrooms in 1 tbsp olive oil until tender.
4. Add mushrooms, chicken, cloves, salt and pepper to onions.
Cook for 5 minutes on medium heat.
5. Blend the chicken mixture with 2-3 tbsp bechamel sauce and 1 egg yolk.
6. Cook cannelloni in boiling salted water until al dente. Drain and rinse in cold water. Pat them dry with paper towels.
7. Spread some tomato sauce on the bottom of an oven dish.
8. Fill cannelloni with chicken mixture and arrange side by side in the dish.
9. Pour the remaining tomato sauce over the cannelloni. Spoon the bechamel sauce over them and top with grated Parmesan cheese.
10. Bake in the oven for 15 minutes or until golden.
Published on May 24, 2010
Last edited on May 24, 2010
Herbs & Spices in this Recipe:
More Rice and Pasta Recipes:
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Servings
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4
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Easiness
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Difficult
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Prep Time
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30 min
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Cook Time
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45 min
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Ready in
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75 min
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2 Ratings
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