Chicken & Pork Mock Cannelloni
I don't know what to tell you other than this is by far the best Cannelloni recipe I have ever made. I love the fact that you use egg roll wrappers for the pasta-I'm not a huge pasta fan, and it uses chicken and pork(I'm not a Veal fan). Excellent sauce and very cheesy! This is a versital recipe, you can use leftover turkey in place of the chicken, or leftover roast for beef cannelloni. I serve these with Classic Caesar Salad (43328) and hot garlic bread.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1tablespoon extra virgin olive oil
- 1
- 2
- 3⁄4
- 1⁄2
- 2
- 1⁄2cup grated parmesan cheese
- 2large egg yolks
- 1⁄8teaspoon nutmeg
- 1⁄2teaspoon salt
- 2tablespoons extra virgin olive oil
- 2tablespoons minced onions
- 1 1⁄2tablespoons flour
- 1cup milk
- 1 1⁄2cups chicken broth
- 1(28 ounce) can diced tomatoes with juice
- 3cups spaghetti sauce
- 2teaspoons dried basil
- 8egg roll wraps
- 1⁄2
- 1⁄2
- 1tablespoon dried basil
Advertisement
DIRECTIONS
- Preheat oven to 425 degrees.
- Filling.
- In a medium heavy skillet over medium heat cook the onion and garlic in the extra virgin olive oil until translucent, about 7 minutes.
- Do not brown.
- While the onion mixture is cooking cut the chicken and pork into 1 inch cubes.
- Add to onion mixture, stir frequently and cook until done, about 15 minutes.
- Let the mixture cool for 15 minutes.
- In a food processor combine the meat mixture with the ricotta cheese or cottage cheese.
- Pulse until coarsely chopped.
- Add the parmesan, egg yolks, nutmeg, and salt.
- Pulse to mix well-just don't turn it into paste, you want a little texture.
- Sauce.
- In a large saucepan over medium high heat combine the extra virgin olive oil and onion.
- Saute for 2 minutes, stirring frequently.
- Add the flour and stir well, allowing the mixture to just simmer.
- Remove from heat.
- Whisk in the milk and chicken broth.
- Return to medium heat and reduce sauce to 1 and 1/3 cups, about 30 minutes.
- Remove from heat.
- Drain the tomatoes.
- Add tomatoes, spaghetti sauce, and basil to sauce mixture.
- Stir well and set aside.
- To assemble.
- Lightly oil 2 9x13x2 inch casserole dishes.
- Add 1/4 cup sauce to each casserole dish and lightly spread over bottom.
- Lay out two egg roll wrappers.
- Evenly place 6 tablespoons of meat mixture along the edge of each wrapper.
- Roll each wrapper to enclose filling.
- Repeat until all wrappers are used.
- Place rolled cannelloni, seam side down into prepared casserole dishes.
- Do not let the cannelloni touch each other.
- Evenly cover the cannelloni with the cheeses.
- Spoon the sauce around the cannelloni, dividing equally between the two casserole dishes.
- Sprinkle basil over cannelloni.
- At this point you can cover and refrigerate for 1 day.
- Bake uncovered in a 425 degree oven for 15 minutes, up to 20.
- Use a wide spatula to transfer cannelloni to plates-I do them one at a time as they will fall apart if you are not careful.
- Spoon sauce evenly between plates.
- If you have leftover meat you can freeze it for up to 3 months.
- For Electric Skillet-lightly oil your skillet, follow remaining directions, except reduce heat to 375 degrees, cooking for 20 minutes-do not cover unless your sauce is drying out.
Advertisement