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Cannelloni Mornay

Here's how you make Cannelloni Mornay
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  • Servings: 10
  • Prep: 1h
  • Cook: 2h
    • The following recipe serves 10 people.

Ingredients

The ingredients are:
  • PRECOOK & DRAIN
  • 20 dry cannelloni pasta (tubes)
  • 1 pound fresh spinach, chopped
  • SPREAD
  • 1 1/2 cups spaghetti sauce (meatless)
  • SAUTE
  • 1 tablespoon oil (olive oil)
  • 2 leeks, white part only, cleaned and sliced
  • 2 teaspoons crushed garlic
  • 2 small shallots
  • ADDITIONAL FILLING INGREDIENTS
  • 2 cups cooked chicken, finely diced
  • 1 1/2 cups ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1 large egg
  • BECHAMEL
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • Fresh ground pepper, to taste
  • TOPPING
  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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