CHICKEN PARM RECIPES RACHAEL RAY RECIPES

Steps:

• Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel
• Preheat broiler, with rack at center
• Wring all liquid out of the spinach in a kitchen towel
• In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl
• Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through
• Remove from pan to a bowl
• Add chicken to spinach
• In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk
• Thicken and season with salt, white pepper and nutmeg
• Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out
• Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine
• Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish
• Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm
• Listicle: Rachael Ray 9" x 13" Ceramic Baker Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish

Steps:

• Bring a large pot of water to a boil. Salt the water and cook the manicotti until shy of al dente, 5 to 6 minutes. Drain and cool to handle.
• For the sauce: Place in a food processor the canned tomatoes, garlic, onion, sugar, basil, parsley, thyme, salt and pepper to taste and the EVOO. Blend until smooth, and then place the sauce in a pot. Stir together with the passata or tomato sauce and simmer 20 minutes.
• Pour half of the sauce into large baking dish.
• For the filling: Mix together in a large bowl the spinach, ricotta, half the Parm, salt and pepper to taste and a little nutmeg. Taste to adjust seasonings before adding the eggs. Once the eggs are incorporated, spoon the filling into a large plastic food storage bag and trim the corner. Pipe the filling into the manicotti and put in the baking dish. Cover the casserole with the remaining sauce, Parm and mozzarella. Cover and store for a make-ahead meal.
• Preheat the oven to 450 degrees F and bake until brown and bubbly, 30 to 35 minutes.