Title: Cannelloni 1
 Categories: Italian, Pasta, Chicken
      Yield: 8 Servings
 
      1 lb Cannelloni Noodles
      2 tb Butter
    1/4 c  Onions, Chopped Fine
    1/4 lb Mushrooms, Chopped
      1 c  Spinach, Cooked
      2 c  Chicken (white meat)
    1/4 ts Nutmeg
           Salt
           Pepper
    3/4 c  Ricotta
      2 tb Cream
 
  There are many fillings for Cannelloni and there are easily as many
  sauces. Here is one combination:
  
  Preheat the oven to 350 degrees. Saute the onions and mushrooms in
  butter. Mince the chicken meat, chop the spinach. Add to the onions
  and mushrooms along with nutmeg, salt and pepper. Simmer about 5
  minutes. Allow to cool slightly. Add the Ricotta and cream. Mix
  thoroughly and season to taste. Cook the noodles, 3 at a time, in
  boiling salted water until al dente. Remove using a skimmer and blot
  dry, inside and out. Fill each noodle tube with a heaping tablespoon
  of the filling and place, seam side down, in a buttered, oven proof
  dish. When all the cannelloni are in the pan, cover with a generous
  amount of Italian style tomato sauce, some ground fresh basil and
  melted butter. Sprinkle on some grated parmesan cheese or a thin
  layer of mozzarella. Bake about ten minutes. Serve at once with
  additional sauce and grated parmesan cheese.
  
  From:    Joel Ehrlich