Cannelloni Mornay
Created by Puppitypup on October 16, 2014
- Servings: 10
- Prep Time: 1h
- Cook Time: 2h
- Recipe #14634
Ingredients
- 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
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.
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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.
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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.
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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.
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Step 5: Bake, covered with foil, for 1 hour, then remove foil and bake 30 minutes longer. Broil 2-3 minutes until lightly browned.
Nutritional Facts
- 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