Quickest Cannelloni

By RuthLouise

Ingredients

• White Sauce and Pasta:
• 2 tablespoon(s) stick butter
• 3 tablespoon(s) flour
• 1 1/2 cup(s) 1% lowfat milk
• Pinch ground nutmeg
• Pinch salt
• 8 oven-ready no-boil lasagna noodles
• Chicken Filling:
• 1 small yellow onion, cut up
• 1 pound(s) ground chicken
• 1 cup(s) frozen cut-leaf spinach, thawed
• 1/2 cup(s) part-skim ricotta cheese
• 1/4 cup(s) grated Parmesan cheese
• 1 large egg
• 1/2 teaspoon(s) ground nutmeg
• 1/2 teaspoon(s) salt
• Assembly:
• 2 cup(s) bottled spaghetti sauce
• 1/2 cup(s) grated Parmesan cheese

Preparation

Step 1

Make White Sauce: Melt butter in a 1-qt saucepan. Add flour; stir over medium heat 1 to 2 minutes. Whisk in milk, nutmeg and salt. Bring to a low boil and cook, whisking often, 3 minutes, or until thickened.

Remove from heat and cover surface with plastic wrap to keep a skin from forming.

Soak noodles in hot water for 10 minutes.

Make Filling: Finely chop onion in a food processor. Add remaining Filling ingredients; process until blended. Stir in 1⁄2 cup white sauce.

Heat oven to 375°F. Have a 13 x 9-in. baking dish ready.

Drain noodles; cut in half crosswise. Top each half with 3 Tbsp Filling, then roll up.

Assemble Cannelloni: Spread 1⁄2 cup spaghetti sauce in baking dish. Arrange noodle rolls in 2 long rows on top. Spread with remaining spaghetti sauce, then spoon on rest of white sauce. Sprinkle with Parmesan cheese.

Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until cheese just begins to brown.