Chicken & Pork Mock Cannelloni Recipe

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Chicken & Pork Mock Cannelloni
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Ingredients
22
Count
Nutrition
1090
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 425 degrees.
  2. Filling.
  3. In a medium heavy skillet over medium heat cook the onion and garlic in the extra virgin olive oil until translucent, about 7 minutes.
  4. Do not brown.
  5. While the onion mixture is cooking cut the chicken and pork into 1 inch cubes.
  6. Add to onion mixture, stir frequently and cook until done, about 15 minutes.
  7. Let the mixture cool for 15 minutes.
  8. In a food processor combine the meat mixture with the ricotta cheese or cottage cheese.
  9. Pulse until coarsely chopped.
  10. Add the parmesan, egg yolks, nutmeg, and salt.
  11. Pulse to mix well-just don't turn it into paste, you want a little texture.
  12. Sauce.
  13. In a large saucepan over medium high heat combine the extra virgin olive oil and onion.
  14. Saute for 2 minutes, stirring frequently.
  15. Add the flour and stir well, allowing the mixture to just simmer.
  16. Remove from heat.
  17. Whisk in the milk and chicken broth.
  18. Return to medium heat and reduce sauce to 1 and 1/3 cups, about 30 minutes.
  19. Remove from heat.
  20. Drain the tomatoes.
  21. Add tomatoes, spaghetti sauce, and basil to sauce mixture.
  22. Stir well and set aside.
  23. To assemble.
  24. Lightly oil 2 9x13x2 inch casserole dishes.
  25. Add 1/4 cup sauce to each casserole dish and lightly spread over bottom.
  26. Lay out two egg roll wrappers.
  27. Evenly place 6 tablespoons of meat mixture along the edge of each wrapper.
  28. Roll each wrapper to enclose filling.
  29. Repeat until all wrappers are used.
  30. Place rolled cannelloni, seam side down into prepared casserole dishes.
  31. Do not let the cannelloni touch each other.
  32. Evenly cover the cannelloni with the cheeses.
  33. Spoon the sauce around the cannelloni, dividing equally between the two casserole dishes.
  34. Sprinkle basil over cannelloni.
  35. At this point you can cover and refrigerate for 1 day.
  36. Bake uncovered in a 425 degree oven for 15 minutes, up to 20.
  37. Use a wide spatula to transfer cannelloni to plates-I do them one at a time as they will fall apart if you are not careful.
  38. Spoon sauce evenly between plates.
  39. If you have leftover meat you can freeze it for up to 3 months.
  40. For Electric Skillet-lightly oil your skillet, follow remaining directions, except reduce heat to 375 degrees, cooking for 20 minutes-do not cover unless your sauce is drying out.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1090.42 Kcal (4565 kJ)
Calories from fat 493 Kcal
% Daily Value*
Total Fat 54.78g 84%
Cholesterol 314.94mg 105%
Sodium 3104.04mg 129%
Potassium 1272.89mg 27%
Total Carbs 45.74g 15%
Sugars 11.21g 45%
Dietary Fiber 6.17g 25%
Protein 101.4g 203%
Vitamin C 18.8mg 31%
Iron 4.6mg 25%
Calcium 1782.6mg 178%
Amount Per 100 g
Calories 135.98 Kcal (569 kJ)
Calories from fat 61.48 Kcal
% Daily Value*
Total Fat 6.83g 84%
Cholesterol 39.28mg 105%
Sodium 387.1mg 129%
Potassium 158.74mg 27%
Total Carbs 5.7g 15%
Sugars 1.4g 45%
Dietary Fiber 0.77g 25%
Protein 12.65g 203%
Vitamin C 2.3mg 31%
Iron 0.6mg 25%
Calcium 222.3mg 178%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 25.6
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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