Ham And Chicken Cannelloni With Sauce Recipes

HAM AND CHEESE CANNELLONI

Steps:

• Preheat oven to 400 degrees.
• In small saucepan, heat butter, over medium heat.
• Whisk in flour until smooth.
• Slowly whisk in cream, and cook, stirring continuously, for about 5 minutes, until thickened.
• Remove mixture from heat, and stir in salt.
• In a medium bowl, combine ricotta, mozzarella, and egg.
• Spread a thin layer (about 1 1/2 cups) of sauce in the bottom of a 9X9 baking dish.
• Lay an eggroll wrapper on a work surface.
• Spread with about 3 tablespoons ricotta mixture, top with slice of ham, then roll up, jellyroll style.
• Repeat with the remaining wrappers, and place, seamside down, in dish.
• Spoon remaining sauce over canneloni, top with Parmesan, and bake for 20 minutes, until golden and bubbly.

CHICKEN CANNELLONI

Steps:

• To make chicken filling:.
• Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
• Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
• Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
• Add chicken and broth and beat until well mixed.
• This may be covered and refrigerated or frozen until ready to use.
• CHEDDAR SAUCE:.
• Melt butter in sauce pan, add flour and stir until smooth.
• Add chicken broth, stirring constantly. Add salt and pepper to taste.
• Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
• Prepare Hollandaise Sauce and add to cheddar sauce.
• Cook cannelloni shells according to package directions.
• When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
• Spoon a thin layer of sauce into two 9"x13" baking dishes.
• PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
• Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
• To make ahead: prepare the entire recipe to the baking stage and freeze.

HAM AND CHICKEN CANNELLONI WITH SAUCE

Steps:

• 1. Saute the garlic in 1/4 cup butter in a heavy saucepan over low heat until golden. Add the flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half-and-half, cook over medium heat, stirring constantly, until the mixture is thickened and bubbly.
• 2. Stir in the bouillon granules and white pepper. Add 1/4 cup Parmesan cheese and 1/4 cup Romano cheese, stirring until the cheeses melt. Set aside, and keep warm.
• 3. Cook cannelloni shells according to the package directions; drain well, and set aside.
• 4. Saute the green onions in 2 tablespoons butter in a large skillet, over medium heat until tender. Remove from the heat; add remaining 1/4 cup Parmesan cheese, remaining 1/4 cup Romano cheese, spinach, and remaining ingredients, stirring well.
• 5. Stuff the cannelloni shells with the spinach mixture. Place the cannelloni shells in a greased 11 x 7 x 1 1/2 inch baking dish. Spoon the reserved cheese sauce over the stuffed shells.
• 6. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until hot and bubbly.