Title: Cannelloni
Categories: Chicken Pasta Pork Sauce
Yield: 8 Servings

1

lb

Pasta dough

FILLING 2 tablespoons butter 3 teaspoons green onion -- chopped 10 ounces frozen chopped spinach -- cooked and drained 1 cup cooked chicken -- finely chopped 1/2 cup cooked ham -- finely chopped 1/2 cup Parmesan cheese -- freshly grated 1 each large egg -- beaten 3 teaspoons dry sherry 1/4 teaspoon ground ginger salt -- to taste vegetable oil -- to coat pan

3 1/2 cups PARMESAN CHEESE SAUCE 2 tablespoons parsley sprigs -- minced

PASTA: Prepare pasta dough. Cut into three pieces. On well floured surface with floured rolling pin, roll one piece into 16" x 8" rectangle. With knife, cut the rectangle into eight 4-inch squares. Place squares on floured cloth towel. Repeat with remaining dough, making 24 squares. Cover and let stand 30 minutes. Heat water to boiling with 2 T salt and 1 T oil. Cook squares, a few at a time, for five minutes. Drain in colander.

FILLING: Cook green onions in butter. Stir in spinach, chicken, ham, cheese, egg, sherry, ginger and 1/4 t. salt. Heat and set aside. Preheat oven to 350. Grease a jelly roll pan. Spread a rounded tablespoon of meat mixture across center of pasta square. Roll and place seam side down. Repeat

SAUCE: Pour sauce over cannelloni and sprinkle with parsley. Bake 20 minutes then broil five minutes.

Posted to MM-Recipes Digest V4 #7 by ted by: bzack@gnt.net on Sep 21, 1997

Recipe by: The Good Housekeeping Illustrated Cookbook

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