Cannelloni Mornay

Prep Time
Cook Time
Ready In

"Lovely presentation and taste. Even picky eaters who would normally turn their noses up at spinach love it. Perfect make-ahead dish for company, uses cooked chicken. I split the tubes to make it easy to fill - no one can tell. If making ahead of time, remove from fridge 1 hour before baking and add about 15 minutes to baking time. Adapted from Sage at fooddotcom"

Original is 10 servings


  • Serving Size: 1 (403.6 g)
  • Calories 997.2
  • Total Fat - 18.3 g
  • Saturated Fat - 8.4 g
  • Cholesterol - 68.7 mg
  • Sodium - 642.5 mg
  • Total Carbohydrate - 182.2 g
  • Dietary Fiber - 25.1 g
  • Sugars - 5.9 g
  • Protein - 31.4 g
  • Calcium - 431.2 mg
  • Iron - 3.8 mg
  • Vitamin C - 14.3 mg
  • Thiamin - 0.6 mg

Step by Step Method

Step 1

Pre-cook tubes and spinach (and chicken). Preheat oven to 350 degrees and grease a 9x13 pan. Spread spaghetti sauce over bottom of pan.

Step 2

Saute leeks, garlic and shallots in olive oil, remove from heat and add drained, cooked spinach. Let cool, then stir in remaining filling ingredients.

Step 3

Make bechamel sauce by melting butter in heavy saucepan over medium heat, whisk in flour and cook til golden. Whisk in milk, a little at a time, continue whisking until mixture thickens. Add nutmeg, salt and pepper to taste.

Step 4

To assemble, split tubes and spoon in filling, place seam side down on sauce. Top with Bechamel and sprinkle on mozzarella and remaining parmesan.

Step 5

Bake, covered with foil, for 1 hour, then remove foil and bake 30 minutes longer. Broil 2-3 minutes until lightly browned.


No special items needed.

1 Reviews


This takes a little time to make but so worth the effort. We enjoyed every single bite! The sauce and filling was so delicious. Our new favorite pasta!


review by:
(24 Feb 2015)

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