Chicken & Lamb Mock Cannelloni

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped fine
• 2 garlic cloves, minced
• 3/4 lb boneless skinless chicken
• 1/2 lb boneless lamb loin
• 2 cups ricotta cheese or 2 cups curd cottage cheese
• 1/2 cup grated parmesan cheese
• 2 large egg yolks
• 1/8 teaspoon nutmeg
• 1/2 teaspoon salt
• 2 tablespoons extra virgin olive oil
• 2 tablespoons minced onions
• 1 1/2 tablespoons flour
• 1 cup milk
• 1 1/2 cups chicken broth
• 1 (28 ounce) can diced tomatoes with juice
• 3 cups spaghetti sauce
• 2 teaspoons dried basil
• 8 egg roll wraps
• 1/2 lb mozzarella cheese, shredded
• 1/2 lb parmesan cheese (mixed) or 1/2 lb asiago cheese (mixed) or 1/2 lb provolone cheese, shredded (mixed)
• 1 tablespoon dried basil

Recipe

• 1 preheat oven to 425 degrees.
• 2 filling.
• 3 in a medium heavy skillet over medium heat cook the onion and garlic in the extra virgin olive oil until translucent, about 7 minutes.
• 4 do not brown.
• 5 while the onion mixture is cooking cut the chicken and lamb into 1 inch cubes.
• 6 add to onion mixture, stir frequently and cook until done, about 15 minutes.
• 7 let the mixture cool for 15 minutes.
• 8 in a food processor combine the meat mixture with the ricotta cheese or cottage cheese.
• 9 pulse until coarsely chopped.
• 10 add the parmesan, egg yolks, nutmeg, and salt.
• 11 pulse to mix well-just don't turn it into paste, you want a little texture.
• 12 sauce.
• 13 in a large saucepan over medium high heat combine the extra virgin olive oil and onion.
• 14 saute for 2 minutes, stirring frequently.
• 15 add the flour and stir well, allowing the mixture to just simmer.
• 16 remove from heat.
• 17 whisk in the milk and chicken broth.
• 18 return to medium heat and reduce sauce to 1 and 1/3 cups, about 30 minutes.
• 19 remove from heat.
• 20 drain the tomatoes.
• 21 add tomatoes, spaghetti sauce, and basil to sauce mixture.
• 22 stir well and set aside.
• 23 to assemble.
• 24 lightly oil 2 9x13x2 inch casserole dishes.
• 25 add 1/4 cup sauce to each casserole dish and lightly spread over bottom.
• 26 lay out two egg roll wrappers.
• 27 evenly place 6 tablespoons of meat mixture along the edge of each wrapper.
• 28 roll each wrapper to enclose filling.
• 29 repeat until all wrappers are used.
• 30 place rolled cannelloni, seam side down into prepared casserole dishes.
• 31 do not let the cannelloni touch each other.
• 32 evenly cover the cannelloni with the cheeses.
• 33 spoon the sauce around the cannelloni, dividing equally between the two casserole dishes.
• 34 sprinkle basil over cannelloni.
• 35 at this point you can cover and refrigerate for 1 day.
• 36 bake uncovered in a 425 degree oven for 15 minutes, up to 20.
• 37 use a wide spatula to transfer cannelloni to plates-i do them one at a time as they will fall apart if you are not careful.
• 38 spoon sauce evenly between plates.
• 39 if you have leftover meat you can freeze it for up to 3 months.
• 40 for electric skillet-lightly oil your skillet, follow remaining directions, except reduce heat to 375 degrees, cooking for 20 minutes-do not cover unless your sauce is drying out.