Savory cannelloni
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 1 | 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 | 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 | Eggs | |
| ¾ | teaspoon | Italian seasoning |
| ¼ | teaspoon | Pepper |
Directions
SAUCE
CANNELLONI
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