Served as main course. Non-vegetarian dish.

22 Precooked dried Cannelloni Shells

2 Chopped Tomatoes

2 Tablespoon Freshly grated Parmesan Cheese

SAUCE

3 Tablespoon Butter

1 Chopped Onion

3 Tablespoon Flour

1 1/2 cup Chicken stock

1 cup Light Cream

Salt and Pepper to taste

3/4 cup Grated Swiss Cheese

FILLING

1 1/2 cup Diced cooked Chicken

1 pk Frozen Spinach, thawed and drained

3/4 cup Ricotta Cheese

1/3 cup Toasted slivered Almonds

1/4 cup Freshly grated Parmesan Cheese

1 Egg

1/4 teaspoon Grated Nutmeg

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.

Serves: 6

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