Recipe: Chicken Spinach Cannelloni Pie, Tomato Sauce and Parmesan Garlic Sauce

CHICKEN SPINACH CANNELLONI PIE

"I love cannelloni, but I hate taking the time to fill the tubes of pasta. This recipe makes my favorite chicken and spinach filling into a delicious noodle-crusted pie covered with a cheesy garlic white sauce that's striped with tomato sauce."

FOR THE CHICKEN AND SPINACH FILLING:
2 cups cooked chopped spinach (l 1/2pounds steamed, or one 10-ounce packaged frozen chopped spinach, defrosted and squeezed dry)
2 cups cooked cubed chicken or turkey*
1/4cup chopped fresh flat-leaf parsley
3 large eggs
2 cups ricotta cheese
3/4 cup freshly grated Parmesan cheese, divided use
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
FOR THE CANNELLONI:
1 recipe Tomato Sauce (recipe follows)
1 recipe Parmesan Garlic Sauce (recipe follows)
3 sheets fresh pasta** to fit a 13 by 9-inch ovenproof baking dish, or 3/4pound dry lasagna noodles, cooked and drained

In a large mixing bowl, combine the spinach, chicken, and parsley.

In another bowl, beat together the eggs, ricotta, 1/2 cup Parmesan, salt, and pepper. Add the chicken and spinach to the bowl, and stir to combine. Refrigerate for up to 8 hours before assembling the cannelloni.

TO ASSEMBLE AND BAKE THE CANNELLONI:
Preheat the oven to 350 degrees F. Spray a 13 by 9-inch ovenproof baking dish with non-stick oil spray.

Spoon 1/2 cup of tomato sauce into the bottom of the baking dish. Cover the sauce with one of the lasagna noodles. Spread half of the cannelloni filling over the noodles. Cover with another layer of noodles. Spread half of the Parmesan garlic sauce over the noodles, and stripe the white sauce with 1/2 cup of the tomato sauce. Cover with the remaining cannelloni filling. Top with the remaining lasagna noodles. Cover with the remaining Parmesan sauce, and top with the remaining tomato sauce. Sprinkle with the remaining 1/4 cup Parmesan cheese.

Bake the pie for 45 minutes, until the cheese is golden and the pie is bubbling. Let the pie rest for 10 minutes before serving.

*If you would like to substitute cooked fish or shellfish for the chicken, it works very well in this recipe.

** If you can get Fresh pasta noodles, do not boil them before baking; otherwise, cook regular lasagna noodles according to the manufacturer's directions.

TOMATO SAUCE

2 tablespoons olive oil
1 cup chopped onion
6 cups peeled, seeded, and chopped tomatoes or 3 cans (15 1/2-ounces each)
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar
2 tablespoons chopped fresh basil
1/4 cup chopped fresh Italian flat-leaf parsley

In a 4-quart saucepan, heat the oil and saute the onion for 3 minutes. Add the tomatoes, salt, pepper, sugar, and basil and simmer the sauce, uncovered, for 30 minutes.

Stir in the parsley and cook for an additional 10 minutes. Taste for seasoning, and correct with additional salt and pepper if desired. The sauce may be refrigerated for 2 days, or frozen for 2 months.

PARMESAN GARLIC SAUCE

"This is one of those all-purpose sauces to which you can add chicken, vegetables, or fish, then toss with pasta and serve as a main course."

6 tablespoons butter
1 clove garlic, mashed
6 tablespoons all-purpose flour
3 cups milk
1/2 teaspoon salt
6 shakes Tabasco sauce
Pinch of grated nutmeg
1/2 cup freshly grated Parmesan cheese

In a 3-quart saucepan, melt the butter, add the garlic, and saute for 1 minute to soften the garlic. Add the flour and whisk until smooth. Allow the flour to bubble, then add the milk slowly, whisking until the sauce is smooth and thick.

Add the salt, Tabasco, nutmeg, and cheese. Whisk until the cheese is melted. Taste and correct the seasoning if necessary. Refrigerate the sauce until ready to finish the pie.

Makes 6-8 servings
Source: Pot Pies by Diane Phillips