22 dried, precooked cannelloni shells
2 tomatoes, chopped
2 tbsp parmesan cheese

3 tbsp butter
1 medium onion, chopped
3 tbsp flour
1 ½ cups chicken stock
1 cup light cream
¼ tsp each salt & pepper
¾ cup grated swiss cheese

Sautee onion in butter. Stir in flour. Gradually whisk in cream & stock while cooking. Cook until thick. Remove from heat and add grated cheese & seasoning. Set aside. Cover with waxed paper.

1 ½ cup finely diced cooked chicken
10 oz frozen chopped spinach (thawed & well drained) or fresh or canned
¾ cup ricotta cheese
1/3 cup toasted almonds, chopped
¼ cup parmesan cheese
1 egg
¼ tsp nutmeg

Combine filling ingredients. Stuff shells. Pour a thin layer of sauce in bottom of 9×13 pan. Arrange cannelloni noodles in single layer over sauce. Sprinkle with tomatoes. Pour remaining sauce over pasta & sprinkle with cheese. Cover with foil. Bake 35-70 min or until tender @ 350. Remove foil & broil 3 min.