Categories: Casserole, Chicken, Main Dish
Ingredients
- Chicken and Spinach Filling:
- 2 cups cooked chopped spinach (1 1/2 lb. steamed, or one 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry)
- 2 cups cooked cubed chicken or 2 cups turkey
- 1/4 cup chopped fresh flat leaf parsley
- 3 large eggs
- 2 cups ricotta cheese
- 3/4 cup freshly grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 3/4 lb dry lasagna noodle, cooked and drained (or 3 sheets fresh pasta to fit a 13 x 9 inch ovenproof baking dish)
- Tomato Sauce:
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3 (15 1/2 ounce) cans chopped tomatoes (or 6 c. peeled, seeded, and chopped tomatoes)
- 1 1/2 teaspoons salt
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon sugar
- 2 tablespoons chopped fresh basil
- 1/4 cup chopped fresh flat leaf parsley
- Parmesan Garlic Sauce:
- 6 tablespoons butter
- 1 garlic clove, mashed
- 6 tablespoons all-purpose flour
- 3 cups milk
- 1/2 teaspoon salt
- Tabasco sauce (about 6 shakes or to taste)
- grated fresh nutmeg (a pinch)
- 1/2 cup freshly grated parmesan cheese
Directions
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Make the tomato sauce: in a 4 quart saucepan, heat the oil; saute onion for 3 minutes.
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Add in tomatoes, salt, pepper, sugar, and basil; simmer the sauce, uncovered, for 30 minutes.
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Stir in parsley and cook for an additional 10 minutes; taste for seasoning, and add more salt and pepper, if needed.
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The sauce may be refrigerated for 2 days, or frozen for 2 months.
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Make the Parmesan Garlic Sauce: in a 3 quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic.
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Add in the flour and whisk until smooth; allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.
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Add in the salt, Tabasco, nutmeg, and cheese; whisk until the cheese is melted; taste and adjust seasonings, if needed.
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Refrigerate the sauce until ready to finish the pie.
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Make the Pie: in a big bowl, combine the spinach, chicken, and parsley.
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In another bowl, beat together the eggs, ricotta, ½ cup Parmesan, salt, and pepper. Add the chicken/spinach to the bowl; stir to combine; refrigerate for up to 8 hours before assembling the cannelloni.
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Preheat oven to 350°; spray a 13 × 9 inch ovenproof baking dish with cooking spray. Spoon ½ cup tomato sauce into the bottom of the baking dish; cover the sauce with lasagna noodle/s.
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Spread half of the cannelloni filling over the noodles.
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Cover with another layer of noodles; spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with ½ cup of the tomato sauce.
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Cover with the remaining cannelloni filling; top with the remaining lasagna noodles.
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Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce. Sprinkle with the remaining Parmesan cheese, and bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling.
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Let the pie rest for 10 minutes before serving.