Friday, November 15, 2013

Roast Chicken and Mushroom Cannelloni

Yesterday morning, my husband said he was craving Italian food.  I decided on making cannelloni, two ways.  One dish had an Italian Sausage filling (click to go to that post), and just for variety the other dish had a Roast Chicken and Mushroom filling. 

Fresh, homemade pasta is SO good!  Have you every given it a shot?  It's super easy to make, not to mention inexpensive and really tender.  Then filled with tender chicken, sauteed mushrooms, and a spinach ricotta filling?  Are you kidding?!  FABulous!!!!

This recipe can easily be made ahead of time to pop into the oven when you get home.  It can also be frozen (think baby showers, gifts, teacher appreciation, etc).   Honestly, It's probably just as easy to double the recipe and make an extra batch since you have everything out already.  At any rate, let's do this thing!  I know it looks like there is a long list, but these are very common ingredients!

 
Ingredients:  (for a dozen cannelloni)
Marinara: 

  • 1 (15 oz) can tomato sauce
  • 3 large cloves of garlic, chopped fine
  • 1 Tbsp extra virgin olive oil
  • 1/4 tsp crushed red pepper flakes
  • 1 tsp Italian seasoning
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp sugar
Fresh Pasta Dough:
  • 1 2/3 cups flour
  • 2 large eggs
  • 1 tablespoon olive oil
  • A nice pinch of kosher salt
Filling:
  • 1 tablespoon extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 8 oz baby bella mushrooms, cleaned, sliced
  • 4 Tbsp butter
  • 1/2 cup dry white wine (or chicken stock), I used Chardonnay 
  • 1 (10-ounce) bag fresh baby spinach
  • 3 - 4 cups roasted chicken meat. You have my permission to pick up a rotisserie chicken!
  • 1 (15-ounce) container ricotta cheese
  • 1 1/2 cups freshly grated Parmesan cheese
  • 2 large eggs
  • Salt and freshly ground black pepper
  • just a smidgen of grated nutmeg

Topping:
  • a handful of shredded mozzarella  
  • 1/2 cup freshly grated Parmesan cheese
  • fresh basil leaves, cut into ribbons
Step-by-Step:
Okay folks, I'm going to go about this a bit different today, as I've already posted some of these recipe components, and today I just put them together a bit differently.  I will add links to old posts the parts that are already on the blog so this post won't be so long.  I promise, the links will still take you to the stepwise procedures!  
First, start the Marinara, because the longer you have it simmering away on the back of the stove, the better the flavors!   You just add it all together and let it simmer!  (See link for step-by-step)
Second... make the Fresh Pasta Dough.  See link for more.  It will need 30 minutes to "rest" in order to become more elastic.
1 2/3 cups flour
2 large eggs
1 tablespoon olive oil
A nice pinch of kosher salt
Knead the dough for about 5 minutes.  Lightly oil it with olive oil, and allow to rest in a zip-top bag for at least 30 minutes.
 
Roll out the dough and cut into sheets that are approx 5"x7".  (Link has more info)


Third... make the filling for the cannelloni.  It's very easy!
Melt the butter in a skillet
3 - 4 Tbsp butter
Add in the cleaned, sliced baby bella mushrooms.
8 oz mushrooms
Saute until they start getting a bit caramelized, and the butter is cooking down.
Add in the white wine.
1/2 cup white wine
Allow to reduce for a while, then add in the baby spinach. 

1 (10 oz) bag baby spinach.
After the spinach wilts down, add in a smidgen of fresh grated nutmeg.
Add all of the mushroom, spinach filling to a clean dish towel and squeeze out the excess liquid.  Return the filling back to the pan.
Add in the roast chicken, which you have cut or torn into bite sized pieces.
3 - 4 cups cooked, roasted chicken
Saute the onions in butter then add to the filling.
sauteed onions
Add in the ricotta, Parmesan filling.  Stir and adjust seasonings as necessary.
1 (15-ounce) container ricotta cheese,
1 1/2 cups freshly grated Parmesan cheese
2 large eggs
Salt and freshly ground black pepper
 
Boil the fresh pasta sheets for 1 minute, then drain.  I only added six at a time.  You should probably go ahead and preheat the oven at this point to 350 degrees F.
Carefully (they are HOT) lay out the pasta sheets, and add filling on one end.

Roll them up just as if you were making an enchilada!
Add a couple of spoonfuls of marinara to the bottom of a casserole dish, then add the filled cannelloni.  I am also showing them in individual baking dishes.   

Top with more marinara, then sprinkle with the grated Parmesan and mozzarella cheeses.

grated Parmesan and mozzarella
 
Bake at 350 degrees F for about 20 minutes or until topping is melted and lightly browned.  Note that if you have made these previously and are taking them out of the fridge, they will obviously take longer to heat through.  In that case, I would cover them for a while, then when heated through, remove cover to allow cheese to brown.  Garnish with a bit of fresh basil.

Yum... tender and creamy with big flavors, and super comforting!  My 8 year old stepson gave the best description.. He said "This is like a rainbow in my mouth!"  How great is that, huh?

I hope you enjoyed this recipeWe certainly enjoyed eating it!
For more great recipes with step-by-step photos, click over to my Recipe Index.  I'm confident that you will find some things that will peak your curiosity.

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Salted Caramel Appletinis

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Mongolian Beef
Cajun Crawfish Bread
Written method:
First, start the Marinara, because the longer you have it simmering away on the back of the stove, the better the flavors!   You just add it all together and let it simmer! 

Second... make the Fresh Pasta Dough.  See link for more.  It will need 30 minutes to "rest" in order to become more elastic.  Knead the dough for about 5 minutes.  Lightly oil it with olive oil, and allow to rest in a zip-top bag for at least 30 minutes.  Roll out the dough to the thickness of the second thinnest setting if using a pasta machine, and cut into sheets that are approx 5"x7". 


Third... make the filling for the cannelloni.  It's very easy!  Melt the butter in a skillet.  Add in the cleaned, sliced baby bella mushrooms.  Saute until they start getting a bit caramelized, and the butter is cooking down.  Add in the white wine.  Allow to reduce for a while, then add in the baby spinach. 
After the spinach wilts down, add in a smidgen of fresh grated nutmeg.  Add all of the mushroom, spinach filling to a clean dish towel and squeeze out the excess liquid.  Return the filling back to the pan.  Add in the roast chicken, which you have cut or torn into bite sized pieces.  Saute the onions in butter then add to the filling.  Add in the ricotta, Parmesan filling (just add filling ingredients and stir together).  Stir and adjust seasonings as necessary.

Boil the fresh pasta sheets for 1 minute, then drain.  You should probably go ahead and preheat the oven at this point to 350 degrees F.  Carefully lay out the pasta sheets, and add filling on one end.  Roll them up just as if you were making an enchilada!  Add a couple of spoonfuls of marinara to the bottom of a casserole dish, then add the filled cannelloni.  Top with more marinara, then sprinkle with the grated Parmesan and mozzarella cheeses.

Bake at 350 degrees F for about 20 minutes or until topping is melted and lightly browned.  Note that if you have made these previously and are taking them out of the fridge, they will obviously take longer to heat through.  In that case, I would cover them for a while, then when heated through, remove cover to allow cheese to brown.  Garnish with a bit of fresh basil.

1 comment:

  1. This is a SUPER recipe!! I have to admit, I cheated did all the prep work this morning and looking forward to putting this amazing dish in the oven later! Thanks

    ReplyDelete

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