Chicken and Sausage Manicotti
|8 oz DLM Boneless, Skinless Chicken Breast, diced|
|4 oz bulk DLM Sweet Italian Sausage|
|(1) 8-oz pkg sliced button mushrooms|
|(1) 3.5-oz pkg fresh shiitake mushrooms|
|1 medium red bell pepper, seeded and julienned|
|1 Tbsp garlic, minced|
|1 tsp Italian seasoning|
|Sea salt and freshly ground pepper to taste|
|1 cup fontina cheese, shredded|
|3/4 cup ricotta cheese|
|3/4 cup Parmigiano-Reggiano, grated|
|1 bunch green onions, sliced|
|1 large egg|
|(1) 12-oz pkg Rossi Pasta classic lasagna noodles (these are flat, not ripple-edged)|
|4 oz fresh mozzarella cheese, thinly sliced|
|3 Tbsp unsalted butter|
|1/4 cup flour|
|3 cups 2% milk|
|1 tsp sea salt|
|1/4 tsp white pepper|
|1/4 tsp nutmeg|
|1/4 tsp cayenne pepper|
Preheat oven to 425°F. Coat a 13x9-inch casserole dish with nonstick spray. Set aside. Sauté chicken and sausage in a non-stick skillet over medium-high heat. When brown, add mushrooms, bell pepper, garlic, and Italian seasoning; cook until vegetables are soft, 8 to 10 minutes. Season with salt and pepper and remove from heat; cool briefly.
Blend cheeses, green onions, and egg together in a large bowl. Fold in chicken mixture until combined. Cook pasta in boiling salted water for 10 minutes. Drain, rinse, and pat noodles dry with a paper towel. Cut each noodle in half.
Prepare béchamel sauce: Melt butter in a large saucepan over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk, and then increase heat to medium-high. Bring to a simmer, stirring constantly, until sauce thickens. Remove from heat and add seasonings. Spread 1 cup of béchamel sauce in the bottom of the prepared casserole dish.
Measure 1/4 cup of chicken-cheese filling onto each noodle, shaping it into a cylinder. Roll the manicotti like a rug; snugly, but not so tight the pasta tears. Arrange the rolled manicotti in the prepared casserole dish and top with remaining béchamel sauce and mozzarella slices. Cover casserole dish with foil and bake 25 minutes. Remove foil and bake an additional 15 minutes or until cheese is golden and sauce is bubbly. Let stand for 5 minutes before serving.
Makes 8 — 10 servings
Per serving: 240 calories; 11g total fat; 6g saturated fat; 62mg cholesterol; 353mg sodium; 20g total carbohydrates; 14g protein;