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Directions: Preheat the oven to 350F . Saute the onions and mushrooms in butter.
Chop the spinach. Add spinach, chicken, nutmeg, salt and pepper to onion
mixture. simmer about 5 minutes. cool slightly.
Add the ricotta and cream. Mix thoroughly and season to taste. Cook the
noodles.
Fill each noodle with a heaping T of the filling and place, seam side down
in a buttered oven proof dish. Cover with a generous amount tomato sauce
and fresh basil. sprinke with parmesan cheese.
Bake 10 minutes.
Variation:
serve with alfredo sauce instead of tomato sauce. Top with diced tomatoes.
Contributor: soar.berkeley.edu/recipes
| Ingredients: 1 Pound(s) cannelloni noodles 1/8 Cup(s) butter 1/4 Cup(s) onion; minced 1/4 Pound(s) mushroom; chopped 1 Cup(s) spinach leaf; cooked 2 Cup(s) chicken, cooked; shredded 1/4 Pinch(s) nutmeg 1 Ounce(s) salt 1 Teaspoon(s) pepper 3/4 Cup(s) ricotta cheese 2 Tablespoon(s) cream (heavy) |
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