Make your own cannelloni by wrapping ground chicken, portobello mushrooms, and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella-white sauce and baked in the oven until golden. A total winner, your family will love it!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • 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.

  • 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).

Nutrition Facts

729.6 calories; 49.5 g protein; 57.7 g carbohydrates; 192 mg cholesterol; 711.2 mg sodium. Full Nutrition

Reviews (10)

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Most helpful positive review

Rating: 4 stars
06/21/2007
this was really good! used ground beef instead of ground chicken. used half of the eggplant suggested. went a little shy on the seasonings. Read More
(16)

Most helpful critical review

Rating: 2 stars
04/22/2009
This recipe was WAY too much work to justify the end result. I followed this recipe exactly as instructed. The filling is delicious but the oven temperature is way too high and burned the cheese before it was done and though I added the parmesan about halfway through it burned as well. My oven temp has been checked and it is right on the money. It was an extremely dish and I will not make it again though I will use the ingredients again in another dish. Read More
(3)
12 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
06/21/2007
this was really good! used ground beef instead of ground chicken. used half of the eggplant suggested. went a little shy on the seasonings. Read More
(16)
Rating: 4 stars
06/21/2007
this was really good! used ground beef instead of ground chicken. used half of the eggplant suggested. went a little shy on the seasonings. Read More
(16)
Rating: 5 stars
11/30/2010
Using beef will add more flavor and for those who are not big eggplant fans...cut it in half. I also like big flavors so if you are not one of those people decrease the rosemary a bit. Glad so many like it. Thanks;) M Read More
(8)
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Rating: 4 stars
08/16/2008
This turned out really fantastic! My just husband loved it. The only thing I changed was I omitted the leeks (because I forgot to buy them) used regular mushrooms instead of portabellos and doubled the sauce. Will make again. Read More
(8)
Rating: 4 stars
11/16/2008
Very good flavor the eggplant lends an interesting and unexpected deliciousness. Next time I make this I will use less cheese to make it a more calorie wise meal. Otherwise great! Read More
(7)
Rating: 4 stars
02/18/2009
Followed the directions to a tee. Pretty good but I think the italian seasoning overwhelmed the eggplant mushroom and chicken. Next time I'll use maybe a bit of fresh basil. Read More
(4)
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Rating: 2 stars
04/22/2009
This recipe was WAY too much work to justify the end result. I followed this recipe exactly as instructed. The filling is delicious but the oven temperature is way too high and burned the cheese before it was done and though I added the parmesan about halfway through it burned as well. My oven temp has been checked and it is right on the money. It was an extremely dish and I will not make it again though I will use the ingredients again in another dish. Read More
(3)
Rating: 4 stars
04/06/2012
It was nice but I found it a little dry. Read More
(3)
Rating: 5 stars
10/17/2018
No radical changes. Locally fresh pasta sheets are unattainable so I opted to use cannelloni pasta tubes instead. I under-cooked the tubes from 8 to 6 minutes. The cheese gravy was good but very time consuming (but worth it). I donned some latex gloves to fill the tubes with the meat & veggie stuffing. The sauce was a little thicker than I anticipated and I spread and applied it while still wearing the latex gloves. The cooking time should say 45-60 minutes depending upon the oven and the browning that you desire. 50 minutes would have been about right. Delicious - salt & pepper to taste. Read More
Rating: 4 stars
09/28/2015
I used pre fab cannelloni which was more work than using fresh. For seasoning I left out the italian mix but used a lot of ground black pepper and sea salt. All and all a tasty dish would definately make it again. Read More