Classic Canneloni

By angielaine

Ingredients

• Parmesan Sauce:
• 1 lb. Cannelloni Pasta, cooked
• 1 1/2 c. Italian-style Tomato Sauce
• 2 oz Margarine or Butter
• 1/4 cup All-Purpose Flour
• 1/4 tsp Salt
• 1/8 tsp Pepper
• 1 1/2 c. Milk
• 3/4 cup Parmesan Cheese, grated
• 1/4 cup Sour Cream
• Chicken Filling:
• 1 Tbsp Olive Oil
• 3-4 Chicken Breast Halves, chopped
• 2 oz Onion, diced
• 1 oz Fresh Parsley, chopped
• 1 Clove Garlic, minced
• 2 Links Italian Sausage
• 1 Tbsp Parmesan Cheese, grated

Preparation

Step 1

For Parmesan sauce, in a small saucepan melt butter or margarine. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese and sour cream. Set aside.
For filling, heat oil in large frying pan. Remove skin from Italian sausage and crumble while cooking. Once cooked almost through, add chicken, onion, parsley, garlic and salt and pepper to taste. Cook till chicken is no longer pink. Cool slightly. Process mixture in food processor till finely chopped. Do not over-process. Transfer filling to medium bowl and add ¾ cup of the Parmesan sauce. Stir well.
Place chicken filling in pasta. Place in greased baking dish. Pour remaining Parmesan sauce over half the pasta. Pour tomato sauce over remaining pasta. Sprinkle with 1 tablespoon Parmesan cheese. Bake in preheated oven at 350° for 30 minutes or until heated through.