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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool. | 2. Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside. | 3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside. | 4. Preheat oven to 350 degrees F (175 degrees C). | 5. Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese. | 6. Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
purpose flour	1/4	cup		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
mozzarella cheese	12	ounces	shredded	1102.2283	92.6008	46.1303	60.7927
italian flat leaf parsley	1/2	cup	chopped	-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
filling				-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
leek	2		chopped	108.58	25.186999999999998	2.67	0.534
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
white wine	1/2	cup		-	-	-	-
eggplant	1		chopped	-	-	-	-
portobello mushroom	2		chopped	-	-	-	-
chicken	1	pound	ground	965.6022	0.5893	83.0962	67.2295
rosemary	2	teaspoons	minced	1.834	0.2898	0.0463	0.08199999999999999
italian seasoning	4	teaspoons		-	-	-	-
salt pepper	to taste			-	-	-	-
pasta	1	pound	cut	312.9791	45.3593	6.9853	10.478
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.