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Print this Recipe    Cannelloni

Serves 8

Early in the day or night before.

Marinara Sauce:
1 large can of chopped tomatoes
2 midsize cans of tomato sauce
2 small cans of tomato paste
1 cup chopped mushrooms
1 sauteed chopped green pepper
1 sauteed chopped onion
1/2 sauteed clove of minced garlic
1/2 tbspn basil
1/2 tbspn oregano
1 tbspn olive oil

Saute finely chopped onion, green pepper, and mushrooms with minced
garlic in 1 tablespoon of olive oil until all constituents are softened
over medium heat. In slow cooker, combine above ingredients with
remaining ingredients (do not drain fluid from canned tomatoes) and cook
on low heat for at least 8 hours. Stir every few hours. (30 minutes/8
hours)

4 hours before dinner

Filling:
4 large chicken breasts or 6 chicken thighs
2 15 oz containers of ricotta cheese
3 cups grated fresh mozzarella cheese
2 cups grated fresh paremesan cheese
1 cup lightly sauteed (in olive oil) chopped mushrooms
2 eggs
1 cup alfredo sauce
1/2 clove of minced garlic
1/2 tbspn of basil

2 boxes of manicotti tubes

Set skinned chicken in water that just covers all pieces. Add garlic and
basil and boil for 30 minutes. While chicken is cooking, beat 2 eggs in a
large bowl. Thoroughly mix ricotta, moz., and parm cheeses with eggs and
1 cup alfredo sauce*. Drain broth from and run cold water over chicken in
strainer. Chop deboned chicken into small pieces which will be easy to
fill manicotti tubes. Mix chicken together with other ingredients until
homogenized.

Boil 1 box manicotti pasta for five minutes in boiling water. DO NOT
OVERCOOK. Immediately remove all pasta and separate them so they do not
stick together. Use cake icing decorator (they are very handy) or long
skinny tea spoon to fill manicotti tubes. When you are nearly finished
filling cooked pasta, boil second box as before. Preheat oven to 375*F.
Fill remaining tubes of pasta when ready. Place cannelloni in casserole
dishes and cover with marinara sauce. If you are preparing well in
advance you may refrigerate overnight. Bake for total of 40 minutes
covered with aluminum foil. At 30 minutes, remove aluminum foil and cover
cannelloni with layer of grated mozzarella cheese. Cook for ten more
minutes uncovered. Let cool for 5 minutes. (preparation time: 3 hours)

Serving suggestions: You may want to make 2 extra cups of alfredo sauce to
be poured over cannelloni. Also have fresh grated parmesan on hand.
Serve with fresh french bread after a good oil and red vinegar salad. A
good Chianti washes it all down.

*Alfredo Sauce (1 cup):
2 tbspn butter
2 tbspn all-purpose flour
1/4 tspn salt
1 cup 2% milk
1/3 cup parmesan cheese
dash white pepper (optional)

Melt butter in saucepan over low heat. Blend in flour (1 tbspn at a
time), salt, and white pepper. Add milk and parmesan cheese all at once.
Cook quickly and stir frequently till mixture thickens and bubbles. (prep
time, 20 minutes)

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