Yield: 4 Servings
|1 \N||Whole clove garlic; crushed|
|1½ teaspoon||Instant chicken bouillon|
|⅛ teaspoon||White pepper|
|2 cups||Half and half|
|½ cup||Combined grated Parmesan and Romano cheese|
|6 \N||Cannelloni shells|
|3 tablespoons||Sliced green onion|
|1 pack||Frozen spinach|
|1 cup||Chicken; chopped fine|
|1 cup||Ham; chopped fine|
|½ cup||Combined cheeses (Romano and Parmesan)|
|¾ teaspoon||Italian seasoning|
For sauce: Saute garlic in butter. Stir in flour and seasonings. Remove from heat; gradually stir in cream. Bring to boil over medium heat, stirring constantly. Boil and stir 1 minute; reduce heat to low and stir in cheese until melted; set aside. For Cannelloni: Parboil shells according to directions. Meanwhile, saute onion in butter, about 3 minutes. Remove onion and stir in remaining ingredients. Fill shells and place in buttered 2-quart baking dish. Spoon sauce over filled cannelloni. Bake 20 minutes.
Then broil several inches from source of heat, about 5 minutes or until golden and bubbly. Serve hot.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@...> on Nov 20, 1997