---------- Recipe via Meal-Master (tm) v8.02
  Categories: Poultry etc, Pastanoodle
       Yield: 6 servings
      22    Precooked dried cannelloni
            -shells (see note)
       2    Chopped tomatoes
       2 tb Freshly grated Parmesan
       3 tb Butter
       1    Chopped onion
       3 tb Flour
   1 1/2 c  Chicken stock
       1 c  Light cream
            Salt and pepper to taste
     3/4 c  Grated Swiss cheese
   1 1/2 c  Diced cooked chicken
       1 pk Frozen spinach, thawed and
     3/4 c  Ricotta cheese
     1/3 c  Toasted slivered almonds
     1/4 c  Freshly grated Parmesan
       1    Egg
     1/4 ts Grated nutmeg
   Sauce: Melt butter in a saucepan. Saute 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
   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
   350 degrees F 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
   From: “Recipes Only” Cookbook of the Canadaian Home
   Makers magazine.