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Genovese Cannelloni

NOTES: For the most complex flavor, use rice-flour teleme cheese, but regular teleme works well too. Fontina is a good alternate, but the sauce won't be as velvety. You can prepare through step 5 up to 1 day ahead; let casserole cool, then cover and chill. Garnish servings with fresh basil leaves, ...
2
6
1 hr 25 min
TOTAL TIME
660
CALORIES
$1.86
PER SERVING
Genovese Cannelloni
Ingredients
12 INGREDIENTS
8 SERVINGS
Creamy Tomato Sauce
creamy tomato sauce
Fresh-grated Nutmeg
1/2 tsp fresh-grated nutmeg
Salt
3/4 tsp salt
Egg
1 large egg
Egg Roll Wrappers
16 whole egg roll wrappers
Teleme Cheese
1 lb teleme cheese
Boned, Skinned, Fat-trimmed Chicken Thighs
2 lbs boned, skinned, fat-trimmed chicken thighs
rinsed and cut into 1-inch chunks
Onion
8 oz onion
peeled and chopped
Ricotta Cheese
8 oz ricotta cheese
Fat-skimmed Chicken Broth
1/2 cup fat-skimmed chicken broth
Butter
2 tbsp butter
Grated Parmesan Cheese
3/4 cup grated parmesan cheese
Directions
20 STEPS
View Directions on MyRecipes
Health Info
Macros
20g
CARBS
42g
FAT
50g
PROTEIN
Contains these allergens
MILK
EGGS
WHEAT
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Frequently Asked Questions
How do I stuff the Cannelloni pasta?
What are Cannelloni?
What ingredients do I need to make Cannelloni?
Do I need to cook the Cannelloni pasta before stuffing it?
How do I make the filling for Cannelloni?
Can I make Cannelloni ahead of time?
What is the best way to prevent the Cannelloni from drying out?
How long can I store leftover Cannelloni?