1 pkg cannilonni/or manicotti
16 oz ricotta cheese
1 large egg
1 teaspoon dried basil, crushed
1/2 clove garlic, - minced
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 lb cooked chicken breast, finely chop
1 cup fontona cheese
1 jar (16 oz) mararina sauce
Preheat oven to 350 degrees F. Boil manicotta noodles in a large sauce pan, until fully cooked. In a large bowl, Combine ricotta, egg, Parmesan, basil, garlic, salt and pepper. Whisk together well. Fold in chicken and 1/2 cup of Fontina cheese. Set filling aside.
Grease a 9x13 baking pan with olive oil. Spread 1/2 cup of Marinara across the bottom of the pan. Fill pasta with mixture. Top rolls with sauce, covering each completely. Sprinkle the other 1/2 cup of Fontina over the cannelloni.
Bake for 30 minutes until bubbly. Let stand 10 minutes before serving.
20 Clove garlic chicken
3-4 pounds chicken (breasts)
1 large onion diced
1 tablespoon olive oil
2 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon pepper
20-40 garlic cloves, peeled, but intact
Using a slow cooker, place onion slices on the bottom. In a large mixing bowl, toss chicken with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into slow cooker, on top of the onion. (Do not add water.)
Cover and cook on low for 6-8 hours, or on high for 4-6.
Macaroni and Cheese
1 ½ cups uncooked elbow macaroni
5 TBL butter
3 TBL flour
1 ½ cups milk
1 cup (4 ounces) chedder cheese
(2 ounces) velvetta cheese
½ tsp. salt
¼ tsp. pepper
2 TBL dry bread crumbs
Cook macaroni according to box. Drain, and place in a greased baking dish (1-1/2 quart); set aside. In a saucepan, melt 4 TBL of butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in cheeses, salt and pepper until cheese is melted. Pour over macaroni; mix well. Melt remaining butter; add bread crumbs. Sprinkle over casserole. Bake, uncovered, at 375 for 30 minutes.
As always, this post is linked to Orgjunkie