October 16, 2014
Comfort Food, Dinner, Main Dish,
Poultry, Chicken, Dairy, Pasta, Cannelloni, Italian, Birthday, Christmas, Entertaining, Fall/Autumn, Potluck, Romantic Dinner, Sunday Dinner, Winter, Oven Bake, Vegetarian, Make it from scratch, Boneless Pieces more
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"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"
Pre-cook tubes and spinach (and chicken). Preheat oven to 350 degrees and grease a 9x13 pan. Spread spaghetti sauce over bottom of pan.
Saute leeks, garlic and shallots in olive oil, remove from heat and add drained, cooked spinach. Let cool, then stir in remaining filling ingredients.
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.
To assemble, split tubes and spoon in filling, place seam side down on sauce. Top with Bechamel and sprinkle on mozzarella and remaining parmesan.
Bake, covered with foil, for 1 hour, then remove foil and bake 30 minutes longer. Broil 2-3 minutes until lightly browned.
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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!