Here is a Chicken Cannelloni with spinach recipe for you!
Enjoy
Nicole

Chicken and Spinach Cannelloni

1 pound Cannelloni Noodles
2 Tablespoons Butter
1/4 cup onions -- finely chopped
1/4 pound mushrooms -- chopped
1 cup spinach -- cooked
2 cups cooked chicken breast -- chopped
1/4 teaspoon Nutmeg
Salt
Pepper
3/4 cup Ricotta
2 Tablespoons Cream

Preheat the oven to 350 degrees.

Saute the onions and mushrooms in butter. Add chicken, spinach and nutmeg to the onions and mushrooms. Season to taste with salt and pepper. Simmer about 5 minutes; remove from heat and allow to cool slightly.

Add the Ricotta and cream. Mix thoroughly and reseason 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 grated parmesan cheese.

*Notes:
To help stuff noodles more easily you can use a pastry bag fitted with a large circular tip.