Chicken Cannelloni Food

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Chicken Cannelloni image

I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni because you are stuffing chicken breasts instead of the usual pasta tubes. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 19

1 small onion, sliced
1 small green pepper, chopped
1 small red pepper
1 garlic clove, minced
1/2 cup thinly sliced celery
1/2 cup sliced mushrooms
1 tablespoon vegetable oil
1 can (6 ounces) tomato paste
1 cup canned diced tomatoes
2 teaspoons Italian seasoning, divided
1 teaspoon sugar
6 boneless skinless chicken breast halves
1 cup ricotta cheese
1/2 cup thinly sliced green onions
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1/2 cup mozzarella cheese
Cooked pasta, optional


  • In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 267mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.


Smoked Chicken Cannelloni image

Provided by Guy Fieri

Categories     main-dish

Time 15h

Yield 4 to 6 servings

Number Of Ingredients 25

One 2 1/4- to 2 1/2-pound whole chicken, patted dry and set out for 15 minutes
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
2 teaspoons granulated garlic
1 teaspoon smoked paprika
1 tablespoon olive oil
1/4 cup chopped yellow onion
2 cloves garlic, minced
12 ounces chopped roasted red pepper, drained
4 ounces chopped fire-roasted tomatoes, drained
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
3/4 cup heavy cream
Juice of 1/2 a lemon
One 8-ounce box cannelloni shells (12 shells), soaked in warm water for 2 minutes
1 pound whole milk ricotta cheese
4 ounces whipped cream cheese
1 1/3 cups grated Parmesan, plus more for garnish
1 large egg
3 grounds fresh nutmeg
1 1/2 ounces chopped spinach leaves (about 2 cups)
1/2 cup chopped fire-roasted tomatoes, drained
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1/4 cup coarsely ground panko breadcrumbs


  • Preheat the oven to 350 degrees F.
  • For the chicken: Using kitchen shears, remove the backbone of the chicken and set aside in the refrigerator for another use (such as Smoked Chicken Minestrone). Cut the chicken in half, straight through the breastbone. By separating the chicken into two pieces it will ensure that the chicken gets smoked more thoroughly. Sprinkle the chicken pieces with salt, pepper, the granulated garlic and smoked paprika.
  • Place 1 deep aluminum roasting pan over the stove top. Line with aluminum foil. Add the soaked wood chips to a large piece of foil, and then fold in the sides to make a pouch. Punch holes in the top of the pouch, set it directly over a gas burner and turn on high. Leave for 2 to 3 minutes, watching carefully. Once it begins to smoke, using tongs, transfer the pouch to the bottom of the lined roasting pan. Set a wire rack over the chips in the lined roasting pan and position it so the wood chips are directly over the burner and continue to smoke. Place the chicken pieces bone-side down on the rack. Cover tightly with aluminum foil to seal in the smoke. Put the roasting pan into the oven and smoke until the internal temperature reaches 165 degrees F on an instant-read thermometer, 45 to 60 minutes. Remove and cool. Shred the smoked chicken breast and set aside 1 1/2 cups for the cannelloni (reserve the rest for another use). Increase the oven to 375 degrees F.
  • While the chicken is smoking, make the creamy roasted red pepper sauce: Bring the oil to medium heat in a large saucepot. Sweat the onions until translucent, about 3 minutes. Add the garlic and sweat until fragrant, about a minute. Stir in the peppers and tomatoes. Simmer for 5 minutes. Working in 2 cup batches, process the sauce on high in a blender until smooth. Return the sauce to the pot, reduce the heat to low and whisk in the cream. Remove from the heat and stir in the lemon juice. Season with salt and pepper. If making ahead, cool before refrigerating for up to a week.
  • For the cannelloni: In a medium mixing bowl, combine the ricotta, cream cheese, 1 cup of the Parmesan, the egg and nutmeg with a wooden spoon. Fold in the reserved shredded chicken, spinach, tomatoes and some salt and pepper. Spoon the filling into a medium pastry bag fitted with a large open tip. Spread 1/2 cup of the creamy roasted red pepper sauce evenly on the bottom of a 9- by 13-inch gratin dish. Pipe about 2 1/2 tablespoons of the filling into the cannelloni shells and place them into the gratin dish. Spoon the remaining sauce over the cannelloni. Sprinkle with the panko and remaining Parmesan. Cover and bake until the filling is cooked through, about 30 minutes. Bake uncovered until the top is golden and bubbling, an additional 5 to 7 minutes. Remove and cool on a resting rack. Garnish with Parmesan and serve.


Chicken Cannelloni image

From Canada's Best Of Bridge Series. It is delicious. Prepare the chicken filling and the meat sauce ahead of time and this will be fun to make.

Provided by abloom69

Categories     Lunch/Snacks

Time 1h10m

Yield 10-12 serving(s)

Number Of Ingredients 25

3 large boneless skinless chicken breasts
2 tablespoons oil
1/4 cup onion, minced
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
2 tablespoons parsley, minced
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon nutmeg
1/2 teaspoon white pepper
1 cup ricotta cheese
2 egg yolks
1/2 cup parmesan cheese, freshly ground
1 cup chicken broth
1/4 cup butter, melted
5 tablespoons flour
10 ounces chicken broth
salt and pepper
1 cup grated cheddar cheese
1 cup spaghetti sauce with meat
1/2 cup half-and-half cream
1 (26 g) package knorr's hollandaise sauce mix
1 lb monterey jack cheese, grated
20 cannelloni tubes or 20 you can use crepes


  • To make chicken filling:.
  • Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
  • Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
  • Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
  • Add chicken and broth and beat until well mixed.
  • This may be covered and refrigerated or frozen until ready to use.
  • Melt butter in sauce pan, add flour and stir until smooth.
  • Add chicken broth, stirring constantly. Add salt and pepper to taste.
  • Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
  • Prepare Hollandaise Sauce and add to cheddar sauce.
  • Cook cannelloni shells according to package directions.
  • When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
  • Spoon a thin layer of sauce into two 9"x13" baking dishes.
  • PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
  • Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
  • To make ahead: prepare the entire recipe to the baking stage and freeze.

Nutrition Facts : Calories 437.7, Fat 33, SaturatedFat 18.7, Cholesterol 141.9, Sodium 905.1, Carbohydrate 6.1, Fiber 0.4, Sugar 1, Protein 28.7


Italian Baked Cannelloni image

This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labor of love, but worth every bite! You can also use half ground beef, half ground pork in the filling.

Provided by MARBALET

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 6

Number Of Ingredients 18

½ cup olive oil, or as needed
1 pound lean ground beef
1 onion, thinly sliced
¼ teaspoon dried sage
¼ teaspoon dried rosemary
salt to taste
½ cup white wine
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups milk
2 egg yolks, lightly beaten
12 ounces mozzarella cheese, cubed
2 tablespoons butter
1 onion, thinly sliced
½ cup white wine
2 (14.5 ounce) cans stewed tomatoes
salt and pepper to taste
12 cannelloni pasta shells


  • In a large skillet over medium heat, warm oil and saute ground beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Drain fat. Add salt and 1/2 cup white wine; cook until wine is evaporated. Set mixture aside.
  • To make the Bechamel sauce: Melt 4 tablespoons butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Remove sauce from the heat. In a steady stream, pour the bechamel in to the beaten egg yolks, whisking constantly. Stir the sauce into the meat mixture. Stir in the cubed mozzarella.
  • In a medium saucepan over medium-low heat, melt 2 tablespoons butter and saute onion until soft and translucent. Add 1/2 cup white wine and let it cook down to evaporate; add stewed tomatoes and salt. Mix well; simmer for 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  • Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture.
  • Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

Nutrition Facts : Calories 889.8 calories, Carbohydrate 47.4 g, Cholesterol 198.4 mg, Fat 58.1 g, Fiber 3.2 g, Protein 37.4 g, SaturatedFat 23.5 g, Sodium 826.1 mg, Sugar 12.1 g


Three Meat Cannelloni Bake image

This dish is best made with fresh noodles. You can substitute one pound of cannelloni pasta cooked according to package directions, then proceed as directed.

Provided by MARBALET

Categories     Meat and Poultry Recipes     Pork     Ground Pork Recipes

Time 1h40m

Yield 6

Number Of Ingredients 25

1 cup minced onion
½ cup minced celery
⅓ cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces ground veal
12 ounces ground pork
12 ounces lean ground beef
½ cup white wine
1 cup beef broth
2 teaspoons chopped fresh rosemary
1 teaspoon Italian seasoning
1 bay leaf
salt to taste
ground black pepper to taste
2 egg yolks
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
¼ teaspoon freshly ground nutmeg
¾ cup grated Parmesan cheese
¼ cup chopped parsley
4 cups tomato sauce
½ cup heavy whipping cream
1 pound fresh pasta sheets


  • Heat the olive oil in a deep skillet. Add onion, celery, and carrot, and cook over moderate heat until softened. Add the garlic, and cook 1 minute. Add veal, pork, and beef. Cook, stirring occasionally, until meat is no longer pink. Add wine, and reduce for 1 minute. Stir in broth. Add herbs, bay leaf, and salt and pepper. Bring the mixture to a boil. Reduce heat, cover, and simmer for 15 minutes. Uncover, and reduce until almost dry. Discard bay leaf. Set aside to cool.
  • Meanwhile, melt the butter or margarine in a saucepan set over moderately low heat. Whisk in flour for approximately 2 minutes. Whisk in milk, grated nutmeg, and salt and pepper. Simmer, stirring occasionally, for 5 minutes or until thickened. Stir in parsley and 1/2 cup Parmesan cheese.
  • Transfer the cooled meat mixture to a large bowl. Mix in egg yolks. Mix in the cheese and parsley sauce. Set aside.
  • Combine the tomato sauce and cream, set aside.
  • Cut the pasta sheets crosswise into 5 inch lengths. In a pot of boiling salted water, cook the noodles a few at a time until al dente. This should take only a minute or two with fresh pasta. Transfer to a bowl of cold water. Spread the noodles in one layer on paper towels to drain.
  • Spoon 1/4 cup of the filling down the center of one noodle, and roll the noodle to enclose the filing. Transfer the cannelloni, seam side down, to a well buttered gratin dish. Repeat with the remaining noodles and filling, arranging in single layer. Ladle the tomato sauce over the cannelloni, and sprinkle with the remaining Parmesan cheese.
  • Bake at 400 degrees F (205 degrees C) for 10 minutes, or until bubbling. Run under the broiler about 4 inches from the heat for 2 minutes, or until golden.

Nutrition Facts : Calories 861.1 calories, Carbohydrate 51.4 g, Cholesterol 250.3 mg, Fat 50.3 g, Fiber 4.5 g, Protein 47.2 g, SaturatedFat 21.9 g, Sodium 1338.9 mg, Sugar 11 g


Chicken Cannelloni (With or Without Spinach) image

I'm not even sure where this recipe came from, it's been around so long. It sounds complicated, but it's really pretty simple, and goes together pretty quickly. And leftovers are great! If I'm making this for grownups, I add spinach, but if it's a family meal, I leave the spinach out. Sometimes, I will let the chicken marinate in white wine and thyme overnight before I begin.

Provided by Lightly Toasted

Categories     Chicken Breast

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 17

1 1/2 lbs boneless chicken (I use a mix of breasts and thighs)
1 medium onion, chopped
4 cups chicken broth
1/2 dry white wine
1 teaspoon thyme
1/2 lb frozen spinach, rinsed and drained well (optional)
1 cup low-fat ricotta cheese
1 cup low fat cottage cheese
1/2 cup grated parmesan cheese
1/2 teaspoon nutmeg
1/4 teaspoon white pepper
1/4 cup butter
1/4 cup flour
1/4 cup dry white wine
3 cups milk (I sometimes use evaporated skimmed milk for a creamier taste)
12 -15 egg roll wraps
1/2 cup grated parmesan cheese


  • In a large skillet, simmer the chicken breasts, onion, broth, wine, and thyme, until chicken is done.
  • Remove the chicken breasts to a plate and allow them to cool slightly.
  • While the chicken breasts are cooling, strain the chicken broth to remove the onions and thyme.
  • Reserve the broth into a large saucepan.
  • Put the onions and thyme into your food processor.
  • Chop or tear the chicken into big chunks, and put into food processor with the onions and thyme.
  • Pulse the chicken in the food processor until finely chopped (you may need to divide the chicken into 2 batches).
  • (I've also used my old, heavy meat grinder for this).
  • Prepare spinach, if using. Wash well, chop, and lightly sauté in a saucepan with 2 tbs olive oil until done to your preference. I personally don't like "mushy" spinach. You may also substitute frozen chopped spinach, but be sure to squeeze it out really well.
  • In a large bowl, mix the chicken/onion mixture with the ricotta and cottage cheese, spinach, 1/2 c parmesan, nutmeg, and white pepper.
  • Mix thoroughly; set aside.
  • In a large saucepan, melt butter.
  • Whisk in flour, stirring constantly so it doesn't burn.
  • Whisk in the reserved chicken broth, stirring constantly.
  • Add the wine, and then the milk, stirring constantly, until sauce is velvety-smooth.
  • Simmer, stirring frequently, about 20 minutes, while you start to assemble the canneloni.
  • Assemble the canneloni: Lay 4-5 egg roll wraps out on the counter.
  • Place approx 1/2 to 1 cup of chicken/cheese filling on center of wrap, and roll up, setting aside.
  • Repeat until you're done.
  • When sauce is done simmering, pour approx 1 cup sauce on the bottom of a 9x13 baking dish.
  • Tilt, to make sure it's spread evenly.
  • Arrange canneloni in dish, and top with remaining sauce.
  • Sprinkle with remaining 1/2 cup parmesan.
  • Cover with foil, and bake at 350 for about 30 minutes.
  • During last 10 minutes, take the foil off so that the parmesan browns.
  • Allow to sit for about 10 minutes before serving.


Chicken with Chorizo and Cannellini image

Provided by Nigella Lawson : Food Network

Categories     main-dish

Time 30m

Yield 1 serving

Number Of Ingredients 7

2 cups chicken stock
1 free-range chicken supreme (or skinless breast)
Approximately 4 1/2-ounces trimmed kale (a generous 1/2 cup)
1 to 2 teaspoons olive oil (not extra-virgin)
4 ounces chorizo sausage, sliced then chopped
1 (14-ounce) can cannellini beans, drained
Smoked sweet paprika, for garnish


  • In a saucepan, bring the stock to a gentle boil, lower in the chicken and cook, still gently, for 10 minutes or until all trace of pink has disappeared. Pierce with the point of a knife to check.
  • Meanwhile, cook the kale, which you've roughly torn into pieces, in boiling salted water for about 5 minutes (if it's tough) and drain. Then heat the oil in a frying pan, throw in the chopped chorizo, add the drained cannellini and, stirring, warm everything through, moistening with a couple of tablespoons or so of the chicken stock - or more if you want this soupier.
  • Tip the beans and chorizo into a shallow bowl or lipped plate, roughly arrange the kale on top (drizzling with a little extra-virgin olive oil if you like) and then lift the cooked chicken out of the stock with a spatula and sit this on top of the kale. Sprinkle the pale chicken breast with the paprika and gaze at your Spanish still life of a supper before eating it.


Cannelloni image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces each ground veal, pork and beef
1/2 cup dry white wine
1 cup beef broth
2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
1 bay leaf
Salt and pepper
2 egg yolks
2 tablespoons butter
2 tablespoons flour
1 cup milk
Freshly grated nutmeg
3/4 cup freshly grated Parmesan
1/4 cup minced fresh parsley
1 recipe Michele's Favorite Tomato Sauce, recipe follows
1/2 cup heavy cream
1 pound fresh pasta sheets


  • First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
  • Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.


Chicken Cannelloni With Cheese Sauce image

Chicken Cannelloni is a favorite of mine and I love mixing red and white sauce! Yummy, but not low fat!

Provided by Cook4_6

Categories     European

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 20

1 3/4 cups cooked chicken, diced
1 lb lasagna noodle
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
2 garlic cloves, finely chopped
1 small onion, finely chopped
4 ounces mushrooms, chopped
1 large egg, beaten
2 tablespoons heavy cream or 2 tablespoons half-and-half
1/4 teaspoon thyme
1/2 teaspoon salt
1 bunch spinach, cooked until
3 tablespoons butter or 3 tablespoons margarine
4 tablespoons flour
1 1/2 cups chicken broth
3 cups half-and-half
salt and pepper
1 cup parmesan cheese
1/2-1 cup mozzarella cheese, grated (optional)
spaghetti sauce (homemade or store bought) (optional)


  • THE NIGHT BEFORE (or early in the day): Cook lasagna noodles in 6 quarts boiling water for 5-7 minutes or until tender; drain, wipe noodles dry with a clean/dry cloth, lay flat on waxed paper.
  • While noodles are cooking, melt butter and olive oil in a large skillet.
  • Saute onion, garlic and mushrooms until they're tender; add remove from heat; set aside.
  • Place cooked chicken in food processor and pulse until chicken resembles a tuna salad mixture.
  • Combine chicken with the onions, garlic, mushrooms and the fat in which they were sauteed; add egg, cream and seasonings. Add spinach (cooked) and mix well.
  • Cut each lasagna noodle into 2 or 3 pieces-each piece should be 3 to 4 inches long; place a tablespoonful of the chicken filling on each piece and roll into a tubular shape. If you don't want to make canneloni, just layer the ingredients like you would for lasagna.
  • Arrange rolls next to each other, one layer deep, in a buttered baking dish; set aside while you prepare the cheese sauce.
  • CHEESE SAUCE: Melt butter then add the flour and cook for a few minutes to get rid of the floury taste.
  • Gradually add the chicken broth, whisking constantly to prevent lumps; add cream, salt and pepper. Cook, stirring constantly, until thickened and smooth; remove from heat. Stir in 3/4 cup grated Parmesan cheese and mix well.
  • I like to use, both, red and white sauce on this one. I spoon over a strip of the white sauce, next to it I spoon on some red; keep doing that across the dish until the sauce covers the noodles. The red/white pattern makes it look pretty and gives the dish a little more flavor. It also cuts back on some of the fat.
  • Spoon sauce over cannelloni in baking dish; sprinkle with remaining Parmesan cheese and Mozzarella cheese, if used; refrigerate until you're ready to bake it.
  • BEFORE SERVING: Preheat broiler; place cannelloni 4-5 inches from heat and broil for 10 minutes or until sauce bubbles and top browns. If you'll be making lasagna, bake in a 350-degree oven for 25-30 minutes, or until it's bubbly and the top is browned a bit.

Nutrition Facts : Calories 785.6, Fat 40, SaturatedFat 20.8, Cholesterol 157.6, Sodium 851.6, Carbohydrate 71.2, Fiber 4.2, Sugar 3, Protein 35.5


Romano's Macaroni Grill Chicken Cannelloni image

Make and share this Romano's Macaroni Grill Chicken Cannelloni recipe from

Provided by KelBel

Categories     Chicken Breast

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

8 ounces chicken breasts, cooked
1 ounce fresh spinach, chopped
1 ounce sun-dried tomato, sliced
16 ounces ricotta cheese
3 ounces mozzarella cheese, shredded
1/2 teaspoon black pepper
1 teaspoon salt
12 sheets lasagna noodles
16 ounces alfredo sauce
16 ounces marinara sauce
3 ounces parmesan cheese, grated


  • Dice the chicken breast into 1/2-inch pieces and place into a large mixing bowl. Add spinach, tomatoes, ricotta, mozzarella, pepper and salt, and mix thoroughly.
  • Arrange precooked pasta sheets on a cutting board and place two or three rounded tablespoons of filling mixture down the center of each pasta sheet and carefully roll pasta around filling in a cigar fashion.
  • Place the rolled cannelloni, side by side, into an ovenproof shallow baking dish. Place Alfredo sauce and tomato sauce in bowl and mix until well incorporated. Pour sauce over cannelloni covering completely.
  • Sprinkle grated Parmesan cheese over top of sauce. Cover with aluminum foil and bake at 350°F for approximately 20 minutes.
  • Remove foil and continue to bake for an additional 20 minutes, or until an internal temperature of 165°F is reached. Remove from oven and serve family style or on individual plates garnished with fresh diced tomatoes, and basil or Italian parsley.

Nutrition Facts : Calories 591.4, Fat 35.1, SaturatedFat 18.7, Cholesterol 134.7, Sodium 1858.2, Carbohydrate 27.1, Fiber 4.5, Sugar 14.8, Protein 41.6


Cannelloni image

Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 21

1 large onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons heavy whipping cream
2 large eggs, lightly beaten
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
10 lasagna noodles
1 can (24 ounces) tomato sauce, divided
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
Salt and pepper to taste
1/2 cup grated Parmesan cheese


  • In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.

Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.


Chicken Cannelloni With Cream Sauce image

From a Treasury of Great Recipes, by Vincent and Mary Price. This is also good with about 1/2 cup of chopped spinach mixed in with the chicken. I used manicotti for this - I'm sure other types of stuffable pasta would work as well. This works fine making the whole recipe in a large baking dish/pan.

Provided by pattikay in L.A.

Categories     Poultry

Time 50m

Yield 4 serving(s)

Number Of Ingredients 21

4 tablespoons butter
4 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon nutmeg
2 cups hot milk
8 cannelloni tubes, shells
2 tablespoons olive oil
3 tablespoons minced onions
3 tablespoons celery, finely chopped
2 tablespoons carrots, finely chopped
1 tablespoon minced parsley
2 cups cooked chicken, finely chopped
3/4 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/2 teaspoon white pepper
3/4 cup white wine
4 tablespoons tomato sauce
1/4 cup cream
parmesan cheese


  • Sauce.
  • in a saucepan melt butter.
  • Stir in flour, salt, pepper and nutmeg.
  • add hot milk and cook, stirring, till sauce is smooth and thickened.
  • cook over low heat for 5 minutes, stirring occasionally.
  • Filling:.
  • in skillet, heat olive oil and saute onion, celery, carrot and parsley for 10 minutes, or till vegetables are tender.
  • Add chicken, salt, herbs, pepper and wine.
  • Simmer till wine is reduced by half.
  • Stir in 1/2 cup of the sauce.
  • Preheat oven to 450.
  • Cook cannelloni in boiling salted water for 8 minutes.
  • Drain and rinse in cold water.
  • on each cannelloni put 2 T of the filling and roll up.
  • arrange 2 filled cannelloni in a butter au gratin dish for each serving.
  • to remaining sauce add tomato sauce and cream. Stir to blend.
  • Pour 1/2 cup of this sauce over each serving and sprinkle with parmesan cheese.
  • bake in very hot oven for 10 minutes or till top browns.

Nutrition Facts : Calories 475.7, Fat 32.2, SaturatedFat 15.2, Cholesterol 116.7, Sodium 1034.8, Carbohydrate 15.7, Fiber 0.9, Sugar 1.8, Protein 23.2

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Set aside to cool for 10 or 15 minutes then add the basil, ricotta, egg yolks, nutmeg and Parmesan cheese. To prepare the cannelloni. Preheat …
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Calories 554 per serving
  • Saute the garlic in the oil over medium heat for just a minute before adding the tomatoes, brown sugar, chili sauce, salt, pepper.
  • Continue to cook until the tomatoes soften and the compote reduces to a chunky jam-like consistency. Add the balsamic vinegar in the final minute or two of cooking.
  • Stir fry the chicken and garlic in the olive oil. Season with salt and pepper. Do not over cook, remember, the chicken will be going back into the oven. If you overcook it at this stage it will be very dry after being baked.
  • Set aside to cool for 10 or 15 minutes then add the basil, ricotta, egg yolks, nutmeg and Parmesan cheese.

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Chicken Cannelloni Margherita Rock Recipes pepper, basil leaves, olive oil, grated Parmesan cheese, salt and 16 more Chicken and Spinach Cannelloni Hadia's Lebanese Cuisine

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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 …

Cut pasta shells lengthwise through the other side. Spoon about 1/2 cup chicken mixture into each shell, gently pressing cut sides together. Place, cut sides down, in 2 lightly greased 11- x 7-inch baking dishes. Pour Roasted Red Bell Pepper Sauce evenly over shells. Step 4. Bake, covered, at 350° for 25 to 30 minutes or until thoroughly ...

CANNELLONI. Heat oven to 375°F. In a food processor chop the onion, garlic, and pancetta. Add the ground chicken and pork and process for a few seconds. Add the Parmigiano Reggiano, egg, cream, salt and pepper and blend a few seconds more. Transfer the contents of the food processor to a cold metal bowl. With a spatula, fold in the pistachios.

cooked chicken breasts, olive oil, cannelloni, ground pepper and 14 more Chicken Cannelloni With Cream Sauce white pepper, carrots, tomato sauce, cooked chicken, minced onion and 16 more

Preheat the oven to 375 F. Melt butter in a small saucepan over low heat, then stir in flour and cook for 2-3 minutes, stirring continuously. Gradually pour milk into saucepan, stirring to incorporate, then add in mustard, salt and pepper. In a separate pan over low heat, sauté onions until softened and translucent, 6-8 minutes.

The recipe calls for one egg for every 4 oz of flour. Once you start kneading the eggs and flour, be careful that the dough has the right consistency: If it is too soft and "wet," add a little more flour. If it’s too hard and difficult to work with, add a little water at room temperature. The mixture should be worked vigorously for at least ...

The doses should be one egg for every 2/3 cup of flour. Once you start mixing the eggs and flour, make sure that the dough is the right consistency. If it’s too soft and “wet,” add a little more flour, but if it’s too dry and difficult to work, add a little water at room temperature. The mixture should be worked vigorously for at least ...

Add the chicken mince. Season with oregano, salt, and pepper. Add parsley, tomato sauce, garlic, and cook everything for 2-3 minutes. Preheat the oven to 360°F/180°C. Fill the cannelloni tubes with this mixture and lay them in a baking tray. Add vegetable stock, bechamel, and tomato sauce. Top with shredded mozzarella, and season with a bit ...

Put a heavy-bottomed vessel on medium flame and boil chicken with some vegetable oil in it. Step 3. Then, boil Cannelloni pasta in another vessel with some oil and salt on medium flame. Step 4. Once the chicken is cooked, take it out and chop the meat into small pieces. Step 5. Put a pan on medium flame and and saute garlic paste and onions ...

Pancake cannelloni. A star rating of 4.5 out of 5. 13 ratings. Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining. See more Cannelloni recipes.

Remove chicken from the pan and tent with foil. In the same pan, sauté mushrooms for 4 minutes, then add vermouth. Bring to a simmer then add onions, tomatoes, and parsley. Season with ½ teaspoon salt and paper. Add the chicken back to the sauté pan and simmer covered for about 10 minutes, or until chicken temp reads at least 165.

Cook the spinach in a pat of bubbling butter, then chop them thoroughly along with the boneless roast chicken. 2. Place the mixture into a mixing bowl and add a small ladleful of bechamel, salt, pepper, nutmeg, 2/3 cup of grated Parmigiano and mix well. Spread onto the parboiled pasta squares and roll them up to form the cannelloni.

Preheat the oven to 350°F (180°C). Heat the oil in a large frying pan over medium high heat. Add the garlic and chicken and cook, stirring occasionally for about l0 minutes or until the chicken is cooked. Stir in the spinach and cook for about 2 minutes or until the spinach is wilted. Remove from the heat and stir in the ricotta and parmesan ...

1 cube MAGGI Chicken Stock, dissolved in ½ cup of water. 150 g Cheddar cheese, cut into 18 thin finger size sticks. 3 medium tomatoes, chopped. For the béchamel sauce: 4 cups milk or 1 liter. 1 sachet MAGGI Idea of the Day Béchamel Mix. 1 cup Mozzarella cheese, grated.

Add the spinach, then pop the lid on and let it defrost for around 10 minutes. Add in the flour, stir to combine. Gradually add the milk, stirring continuously until you have a creamy sauce. Add the chicken, half the basil and 30g of cheese. Stir well to combine. Fill the cannelloni tubes with the spinach mixture.

Instructions. Step 1. PREHEAT oven to 350°F. Step 2. SAUTÉ mushrooms in hot oil until browned (3-4 minutes), add diced tomatoes and cook for just 1 more minute. Step 3. COAT the bottom of a large baking tray with 1/2 of our creamy Olivieri® Herb Alfredo sauce. Step 4. PLACE Olivieri® Chicken & Prosciutto Cannelloni with care over the sauce ...

Prosciutto, pumpkin and sage cannelloni. Prosciutto, pumpkin and sage are a heavenly trio in this delicious, comforting dish. 10 / 14. Chicken, spinach and ricotta cannelloni makes a great weekend lunch to share. A piping bag filled with the chicken mixture will make filling the cannelloni tubes really easy. 11 / 14.

Add the shredded chicken, ricotta, parmesan, spinach, egg, salt, black pepper, and nutmeg to a bowl. Stir until combined. Season to taste with salt and pepper. Assemble. Cover the bottom of casserole dish with marinara. Cut the pasta sheets into rectangles. Spoon about 1/4 cup of the filling on to the middle of each sheet.

Shred the smoked chicken breast and set aside 1 1/2 cups for the cannelloni (reserve the rest for another use). Increase the oven to 375ºF. Step 4. While the chicken is smoking, make the creamy roasted red pepper sauce: Bring the oil to medium heat in a large saucepot. Sweat the onions until translucent, about 3 minutes.

Preheat the oven to 350°F. Mix all of the filling ingredients together in a small bowl. Place into a piping bag or a large resealable bag and set aside. Add ⅓ cup water to the marinara sauce and place ½ cup of the sauce in the bottom of a 9×13 pan. Snip off the corner of the zipper bag if using and fill each cannelloni.

1. In a very large frying pan, sauté the onions in 2 Tbsp oil for 1 minute on medium high heat. 2. Add the mushrooms with another tablespoon of oil and cook until the mushrooms start to brown and the onions become translucent, for about 5 minutes. 3. Stir in the garlic, the broccoli, basil, and thyme. Cook for a few minuites.

Set aside to cool. Preheat the oven. In a large bowl combine Ricotta cheese, chopped fresh spinach and a pinch of salt and pepper. Add chicken mixture to Ricotta mixture and blend well. Cut lasagna sheets crossways so that each of the pasta sheets makes 2. Grease a deep baking dish and pour Rose Sauce on the bottom.

Directions. Stir 1-1/4 cups cheese into potatoes. Combine flour, 1/4 cup cheese and pepper in a shallow dish. Spread tomato paste over one side of the cutlets. Dip each cutlet, tomato side down, in flour mixture to coat lightly. Place cutlet, coated side down, in a 13 x 9-inch baking dish. Spoon about 2 tablespoons mashed potatoes evenly over ...

Step 2. Preheat oven to 350°F (180°C). Spread 1 cup (250 mL) sauce in 13 x 9-inch (3 L) baking dish. Fill cannelloni shells with chicken mixture. Arrange filled cannelloni in baking dish. Top evenly with remaining sauce. Tips: To make it easy to fill cannelloni, spoon mixture into a …

Preheat broiler, with rack at center. Wring all liquid out of the spinach in a kitchen towel. In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl. Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through. Remove from pan to a bowl.

Step 1. PREHEAT oven to 350˚F. Step 2. BLEND Olivieri® Creamy Rosé and white wine (try and resist sampling). Step 3. COVER bottom of a casserole dish with 1/2 of the sauce mixture. Step 4. PLACE Olivieri® Chicken & Prosciutto Cannelloni on top of sauce (seam side down and in a single layer). Step 5.

Preheat oven to 400F. Heat oil in a large skillet over medium-high heat. Add onions and saute for 2 minutes; stir in garlic and chicken and continue to cook for 4 minutes. Add milk and simmer for 2 minutes, or until most of the liquid has evaporated. Stir in …

1. Grease pyrex with oil or butter. 2. Pour enough Bechamel sauce on the pyrex dish enough to cover the bottom. 3. Slowly add the filling into the cannelloni pasta. Carefully add the pasta and line them up in the pyrex dish until the whole pyrex is filled up to …

Heat a heavy-based pan and melt the butter. Stir in the flour, mix well and cook for 1–2 minutes. Add the stock, little by little, stirring constantly. When smooth, add the cream, nutmeg and plenty of seasoning and simmer until lovely and thick. Set aside. Preheat the grill (broiler) to medium high.

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Add salt and pepper. In another 12-cup (3 L) glass casserole cook onions and mushrooms in butter on High for 3 to 4 minutes. Add chicken and broccoli. Combine with 1 cup (250 mL) sauce from above and 1/2 cup (125 mL) cheese. Stuff cannelloni. Arrange in a 12-cup (3 L) glass baking dish. Top with remaining sauce and cheese. Cover with plastic wrap.

Fill the noodles. Spread some of the chicken and mushroom mixture into each noodle. 9.) Roll them up. Roll the noodles up tightly and make sure the filling won’t fall out. 10.) Spread the roux in a baking dish. In a 9×13 inch baking dish, spread a thin layer of the roux and place each rolled cannelloni into the dish.

Season with a little bit of salt and pepper and add the chopped parsley. Stir and remove from heat. Using a spoon, fill the cannelloni tubes with the chicken spinach filling. Repeat for all tubes. Place the filled tubes in a large deep sided baking dish. Use two pans if one isn’t big enough.

So make an easy one from scratch with canned tomatoes, garlic, onions, and basil. 3. Broccoli and Cauliflower Cannelloni. Turn cannelloni into a family-style tray bake that’s great for sharing. Broccoli and cauliflower pack the filling with tons of nutrients. At the same time, mozzarella and parmesan make it ooey-gooey.

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