This easy chicken cannelloni recipe brings together our favorite Italian flavors smothered in tradition. The filling and sauce is fantastic and the smell enveloping the room is unforgettable. See for yourself.
This includes easy homemade recipes for creamy parmesan bechamel sauce (white cream sauce) and tomato sauce which meld beautifully together in this dish.
Just like most of my recipes, I offer the "bones" or foundation and you may substitute many of the ingredients to include your favorites.
Chicken Spinach Cannelloni
15 cannelloni pasta tubes, cooked al dente and cooled
1/4 cup grated onion
1 minced garlic clove
1 lb shredded chicken (rotisserie chicken works well)
1/2 tsp oregano
1/2 tsp basil
2 tsp tomato paste
1-1/2 cups frozen spinach
1/4 cup cream
Heat a saucepan on medium and add some oil. Saute the grated onion and garlic together until tender. Add the chicken, oregano, basil, tomato paste and mix well. Then add the spinach and again mix well. Whisk the egg with the cream and add to the filling. Season with salt and pepper and set aside.
Parmesan Bechamel Sauce
In a saucepan melt the butter and whisk in the flour cooking for 2 minutes. Slowly add the milk and whisk until it thickens. Finally add the cream, garlic and onion powder, stir and add the cheese. Continue stirring until cheese is melted. Season with salt and pepper to taste. Remove from the heat.
Easy Tomato Sauce
1 TBS oil
3 TBS diced onion
1 crushed garlic clove
1 sprig fresh rosemary
1-3/4 cup crushed plum tomatoes
Heat the oil in a saucepan and add the diced onion, rosemary and garlic clove. Saute until onion is tender. Add the crushed tomatoes and simmer for ten minutes; remove from the heat.
1-1/2 cups grated mozzarella cheese
1/4 cup freshly grated parmesan cheese
fresh basil, torn into small pieces (when serving)
BUILDING THE DISH
PREHEAT oven to 350 degrees.
Of course you may use other kinds of meat like:
Or make it without meat: