Sauce: 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|
|Calories from Fat: 733 (76%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 968
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