-
- Prep
- 25 min
-
- Total
- 45 min
-
- Serving
Ingredients
For the Stuffed Pasta:
- 1lb roasted shredded chicken or a rotisserie chicken pulled
- 2 cloves garlic, minced or grated
- 1 cup Mozzarella
- ¼ cup Parmesan Cheese
- 1 bushel Basil
- 1 cup Montchevre Crumbled Goat Cheese
- 1 bushel grilled Asparagus, cut into 1 inch pieces
- ¾ cup Mornay Sauce
- Fresh precooked pasta sheets, or 1 box cannelloni/manicotti tubes, precooked
For the Sauce:
- 5 tablespoon Butter
- 5 tablespoon Flour
- 1 cup Whole Milk
- 1 cup Heavy Cream
- 1 clove garlic, grated
- ½ cup Grated Parmesan Cheese
- Tons of Fresh Cracked Black Pepper
- Salt to taste
Directions
- In a large saucepan melt the butter over low heat.
- Add the flour to melted butter and let cook for about 1 minute.
- To cooked flour mixture, add milk, cream, salt, and pepper and bring to a simmer Let simmer stirring frequently for 10 minutes.
- Whisk in parmesan cheese until melted and thoroughly combined.
- Season well with salt and pepper. Set aside to cool.
- Combine the cheeses, chicken, grilled veggies, basil garlic and ¾ C of the cooled sauce together. Taste again for seasoning.
- Fill cannelloni shells, or using fresh pasta, roll cannelloni by hand like a cigar.
- Place in a greased 9x13 baking dish and cover with the remaining sauce and additional parmesan cheese and mozzarella, if desired.
- Bake at 400 degrees or until the cheese is melted and starting to get brown and bubbly. Enjoy!
In this recipe
Crumbles
Montchevre® Crumbled Goat Cheese has a beautiful tang and freshness making it perfect for sprinkling on top of salads, pasta dishes, sandwiches or as a pizza topping.
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