Chicken And Cheese Cannelloni
|Chopped cooked chicken||1⁄2 Pound|
|Part skim ricotta cheese||1 1⁄2 Cup (24 tbs)|
|Grated parmesan cheese/Romano cheese||1⁄3 Cup (5.33 tbs)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm)|
|Ground pepper||1⁄2 Teaspoon|
|Dried oregano||1⁄2 Teaspoon|
|Grated nutmeg||1⁄2 Teaspoon|
1. In a large pot of boiling salted water, cook pasta until tender but still firm, 10 to 12 minutes. Drain in a colander, then dry on a kitchen towel until ready to use
2. Meanwhile, in a mixing bowl, combine chicken, ricotta, Parmesan cheese, parsley, egg, garlic, salt, pepper, oregano, and nutmeg. Mix until well blended. Use a small spoon to insert filling into cannelloni tubes.
3. Spoon about 1 cup of marinara sauce over bottom of a 9 x 13-inch baking dish. Arrange filled cannelloni in dish in a single layer. Spoon remaining sauce over pasta. Cover with foil. (Recipe can be baked immediately or refrigerated up to 24 hours and returned to room temperature before baking)
4. Preheat oven to 350Â°F. Bake cannelloni until sauce is bubbly and filling is hot, about 30 minutes.