Creamy Cannelloni With Chicken And Almonds

Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 6
 

Ingredients:

22 medium precooked dried cannelloni
2 medium chopped tomatoes
2 tablespoons freshly grated parmesan cheese
---SAUCE---
3 tablespoons butter
1 medium chopped onion
3 tablespoons flour
1 1/2 cups chicken stock
1 cup light cream
1 teaspoon salt and pepper to taste
3/4 cup grated swiss cheese
---FILLING---
1 1/2 cups diced cooked chicken
1 package frozen spinach -- thawed and
3/4 cup ricotta cheese
1/3 cup toasted slivered almonds
1/4 cup freshly grated parmesan
1 large egg
1/4 teaspoon grated nutmeg
 

Preparation:

Sauce: Melt butter in a saucepan. Sauté‚onion until tender. Stir in flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook until boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss cheese. Cover with waxed paper and set aside. Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg. Blend all ingredients together. Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil. Bake at 350F for 60-70 minutes or until pasta is soft and the top bubbles. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration.