Chicken & Pork Mock Cannelloni

Recipe by Diana Adcock
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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