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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)
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
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