Cannelloni Mornay
Recipe: #14634
October 16, 2014
"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"
Ingredients
- PRECOOK & DRAIN
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- SPREAD
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- SAUTE
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- ADDITIONAL FILLING INGREDIENTS
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- BECHAMEL
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- TOPPING
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Nutritional
- 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.
Tips
No special items needed.