Savory cannelloni

Yield: 4 Servings

Measure Ingredient
¼ cup Butter
1 \N Whole clove garlic; crushed
¼ cup Flour
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
2 tablespoons Butter
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)
2 \N Eggs
¾ teaspoon Italian seasoning
¼ teaspoon Pepper



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

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