Friday, February 5, 2010

Cannelloni

This meal is fabulous with some breadsticks and salad. I typically serve it when I want to impress my guests. It takes time to make, but so worth it. Don't be afraid of stuffing manicotti noodles and if some of the noodles split, just fold them over. Good luck!

Cannelloni:
8 oz pkg manicotti shells
15 oz ricotta cheese
1 ½ cups parmesan cheese, divided
1 ½ cups chopped, cooked chicken
2 eggs
½ tsp garlic salt
¼ tsp black pepper
14 oz jar spaghetti sauce
16 oz jar alfredo sauce
¼ cup parsley

Preheat oven to 375° and grease a casserole dish. Cook pasta shells; drain. Combine ricotta cheese, 1 cup parmesan, chicken, eggs, garlic salt, & pepper in a large bowl and mix well. Fill pasta shells in a single layer in dish. Sprinkle with half the remaining parmesan. Pour alfredo sauce crosswise one half of each pasta shell. Pour spaghetti sauce over the remaining half. Sprinkle with remaining parmesan. Bake for 30 minutes. Garnish with parsley.

Print Friendly and PDF Pin It

1 comment:

Sarah C said...

You made this for my family the first Sunday we were in your ward. It was delicious. I was very impressed. Your homeade bread was amazing too. Thanks for inviting us over for dinner. Who would have known that dinner would be the start to an amazing friendship.