Try this Creamy Cannelloni with Chicken and Almonds recipe, or contribute your own.
Suggest a better descriptionSauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook until boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss cheese. Cover with waxed paper and set aside. Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg. Blend all ingredients together. Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is soft and the top bubbles. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration. From: "Recipes Only" Cookbook of the Canadaian Home Makers magazine.
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Serving Size: 1 Serving (713g) | ||
Recipe Makes: 6 | ||
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Calories: 968 | ||
Calories from Fat: 733 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.5g | 109 % | |
Saturated Fat 45.6g | 228 % | |
Monounsaturated Fat 25.4g | ||
Polyunsanturated Fat 5.4g | ||
Cholesterol 308.4mg | 95 % | |
Sodium 599.1mg | 21 % | |
Potassium 972mg | 26 % | |
Total Carbohydrate 27.2g | 8 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 24.2g | ||
Protein 35.5g | 51 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 968
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