More Good Food

I'm kind of having fun alternating recipes for really nummy food with pictures of dissected cow hearts!  This is such an eclectic blog...to match my slightly strange and eclectic mind.

Anyway, I made the following recipe for the first time this week, and it was delicious, so I though I would share it with you.

Cannelloni

1 pound frozen ground chicken Italian-style, thawed *
1 small onion, chopped (about 1/2 cup)
1 tsp. minced garlic
1 Tbs. olive oil
1/2 cup freshly grated Parmesan cheese
1/4 cup snipped fresh parsley
1/2 tsp. ground nutmeg
1 (1.6 ounce) package Alfredo sauce mix (I just used a jar of pre-made Alfredo sauce)
1 (30 ounce) jar spaghetti sauce, divided
2 sheets fresh egg pasta for lasagna or 1 (13 ounce) package frozen lasagna sheets, thawed (I actually used manicotti noodles, but I think using the pasta sheets and rolling them up would work better)
1/4 pound thinly sliced proscuitto (I omitted...because I didn't have any)
1/2 cup freshly shredded Parmesan cheese

In large skillet, brown ground chicken, onion, and garlic in olive oil.  Stir in 1/2 cup grated Parmesan cheese, parsley and nutmeg.  Prepare Alfredo sauce according to package directions.  Stir 1/3 cup sauce into chicken mixture; reserve remainder.  Spread half of spaghetti sauce in bottom of 9x13-inch baking pan.  Cut pasta sheets in half lengthwise.  Divide each half into thirds (or in half if thawed sheets are used), forming 12 squares.  Cut 1 slice prosciutto to fit width of 1 pasta square.  Top with 2 rounded tablespoons chicken mixture.  Roll pasta into tube; arrange, seam side down, in sauce.  Repeat with remaining squares.  Pour remaining spaghetti sauce over pasta.  Drizzle top with reserved Alfredo sauce.  (Refrigerate, covered if you are not baking it immediately)

Heat oven to 400 deg. Bake, covered, 15 minutes. Remove cover; continue baking until bubbly (15 to 25 minutes longer) Sprinkle with 1/2 cup shredded Parmesan cheese.  Let stand covered, 10 minutes before serving


*You can substitute the following for 1 pound Italian-style ground chicken - 1 pound ground chicken (I used turkey), combined with 1/4 tsp. pepper, 1/4 tsp. crushed red pepper, 1 tsp. fennel seed, and 1 tsp. paprika