Classic Cannelloni

  • Active Time 50m
  • Total Time 14h 10m

Makes 4 main-dish or 8 side dish servings

Both the tomato sauce and chicken filling can be prepared a day ahead and refrigerated until you assemble the cannelloni. Let the sauce and filling sit at room temperature for about 15 minutes so they will bake in the specified time.


  • 1 portion (4 ounces) homemade pasta
  • 1 1/2 cups Classic Tomato Sauce or spaghetti sauce
  • For Parmesan Sauce:
  • 1/4 cup margarine or butter
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 1/2 cups milk
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons dairy sour cream
  • For Filling:
  • 1 tablespoon olive oil or cooking oil
  • 8 ounces boneless, skinless chicken breast halves, chopped
  • 1/2 cup chopped onion
  • 1/4 cup snipped fresh parsley
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 ounces sliced prosciutto or ham, chopped (1/2 cup)
  • 1 tablespoon grated Parmesan cheese

Companion recipe: Classic Tomato Sauce Homemade Pasta


Prepare and roll homemade pasta as directed. Cut into sixteen 3-inch squares. Cover and set aside. Prepare classic tomato sauce as directed. Set aside.


In a small saucepan melt margarine or butter. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir over medium heat till thickened and bubbly. Stir in Parmesan cheese and sour cream. Set aside.


Heat oil in a large skillet. Add chicken, onion, parsley, garlic, salt, and pepper. Cook for 5 minutes, or till chicken is tender and no longer pink and onion is tender. Cool slightly. Place chicken mixture and prosciutto or ham in a food processor bowl or blender container. Process or blend till mixture is finely chopped. Transfer filling to a medium mixing bowl and stir in 3/4 cup of the Parmesan sauce.

In a large saucepan or pasta pot bring 3 quarts water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, for 3-4 minutes, or till al dente, stirring occasionally. Drain.

Place a scant 2 tablespoons of the chicken filling along one edge of each pasta square. Roll dough tightly around the filling. Place in a greased 3 quart rectangular baking dish. Pour remaining Parmesan sauce over half of the pasta. Pour tomato sauce over remaining pasta. Sprinkle with 1 tablespoon Parmesan cheese. Bake in a preheated 350° oven for 30-35 minutes, or till heated through. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 2338

nutrition information per serving

266 calories; 16g total fat; 47mg cholesterol; 578mg sodium; 18g carbohydrates; 2g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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