An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients for the Filling
- 1 recipe of our Homemade Pasta for Cannelloni and Lasagna or 1 box lasagna
- 1 pound ground chicken
- 2 medium zucchini, grated
- 1/2 medium onion
- 2 cloves fresh garlic
- 1 medium bay leaf
- 1/8 teaspoon nutmeg
- 1/3 cup extra virgin olive oil
- 1/2 cup white wine
- 16 ounces ricotta cheese
- 1/2 cup grated Parmigiano Reggiano cheese + more for serving
- Salt
Ingredients for the Sauce
- 1 recipe of our Besciamella Sauce
Directions
1.
Mince
the
garlic
and
onion.
Place
them
in a
pan
with
the
olive
oil.
Sauté
over
medium
heat
until
the
onion
begins
to
turn
translucent.
Add
the
white
wine
and
simmer
for
3 -
5
minutes.
2.
Add
the
ground
chicken
to
the
pan.
Using
a
fork,
break
up
the
meat
into
small,
loose
pieces.
As
the
chicken
breaks
up,
continue
to
sauté
until
it
begins
to
brown.
3.
Add
the
bay
leaf,
nutmeg
and
a
generous
pinch
of
salt
to
the
pan.
Stir
all
ingredients
to
combine
well,
cover
and
cook
for
5
minutes.
4.
Add
the
grated
zucchini
to
the
pan.
Sauté
the
mix
briefly,
stirring
thoroughly
then
cover
the
pan
and
cook
10 -
12
minutes
or
until
the
zucchini
is
well
softened
and
translucent.
5.
When
the
ingredients
are
fully
cooked,
remove
the
pan
from
the
heat
and
discard
the
bay
leaf.
Set
the
pan
aside
and
allow
the
filling
mixture
to
cool
well.
6.
While
the
filling
is
cooling
prepare
our
recipe
for
"Besciamella
Sauce."
7.
When
the
filling
has
cooled
thoroughly
and
you
are
ready
to
fill
the
cannelloni,
preheat
the
oven
to
400
degrees.
8.
Prepare
the
pasta
for
cannelloni
according
to
the
manufacturer's
instructions.
9.
Line
an
oven
safe
baking
dish
with
parchment
paper.
10.
To
the
cooled
filling
mixture,
add
the
ricotta
and
1/3
cup
of
the
grated
Parmigiano.
Mix
well,
taste
and
add
salt
to
your
taste.
11.
Spoon
a
generous
spoonful
or 2
of
the
besciamella
sauce
into
the
baking
dish
and
spread
over
the
parchment
paper.
12.
Lay
one
sheet
of
pasta
onto
a
plate.
Spoon
1
generous
tablespoon
of
the
filling
onto
the
short
end
side
of
the
pasta.
Roll
up
the
pasta
and
place
the
roll
into
the
baking
dish.
13.
Continue
step
12
until
you
have
used
all
of
the
pasta.
If
you
make
two
layers
of
cannelloni
in
one
pan,
prior
to
proceeding
to
the
second
layer,
spread
a
generous
amount
of
the
besciamella
sauce
evenly
over
the
first
layer
of
cannelloni
and
top
with
a
sprinkle
of
Parmigiano.
14.
When
all
of
the
cannelloni
are
made,
spoon
the
remaining
besciamella
sauce
over
the
last
layer
of
cannelloni,
spreading
the
sauce
evenly
over
the
top
of
the
cannelloni.
Top
with
the
remaining
Parmigiano
or
add
more
to
your
taste.
15.
Cover
the
baking
dish
with
aluminum
foil
and
bake
on
the
bottom
rack
of
the
oven
for
30
minutes.
16.
After
30
minutes,
uncover
the
dish
and
bake
another
10
minutes
to
brown
the
cheese.
17.
Once
the
cheese
has
browned,
remove
the
dish
from
the
oven
and
let
it
cool
for
10 -
15
minutes
before
serving.
