Gluten Free Cannelloni Recipe Using Fresh Pasta

Ingredients:

For the Pasta Sheets:
• 1 1/3 recipe Gluten Free Egg Noodles*
For the Filling:
• 2 lbs. boneless skinless chicken breast
• 6 oz. (1 cup) frozen chopped spinach, defrosted
• 8 oz. gluten-free cream cheese (Philadelphia)
• 3/4 cup freshly grated Parmesan cheese or Kraft shaker
• 2 large eggs
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
For the Sauce:
• 1 cup gluten free chicken broth
• 1 cup heavy cream
• 2/3 cup water
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/8 teaspoon white (or black) pepper
• 1/4 teaspoon salt
• 1/4 cup brown rice flour
For Garnish:
• 1/2 cup freshly grated Parmesan (or Kraft shaker), for topping
• 2 cups shredded Mozzarella Cheese, for topping
• Freshly chopped basil or ready-made basil pesto sauce (optional)
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Instructions:

To Make the Pasta:
1. Make the pasta dough as directed in the Egg Noodle recipe except make about one and one-third of the recipe. To do so, use 2 additional tablespoons cornstarch, 2 additional tablespoons potato starch, 1 1/3 teaspoons additional xanthan gum, (same amount of salt), 1 additional egg and 1 1/3 teaspoons additional oil.
2. Cut the dough into 4 x 4 squares. The recipe will make 12 sheets of dough. Discard scraps or save them for soup. Stack the sheets on top of each other. (They won't stick as long as you have rolled them out on a little potato starch.)
To Make the Filling:
3. Cut the chicken breasts in pieces, no larger than 2 x 3 inches. Place in a saucepan and bring to a boil. For for about 20 minutes or until thoroughly cooked and tender. Add the pieces, dripping with water, to the bowl of your food processor.
4. Top the chicken with the spinach, cream cheese, Parmesan cheese, egg, salt and pepper. Pulse until a chicken is minced and all ingredients create a paste-like mixture. Cover and refrigerate until ready to use.
To Make the Sauce:
5. Add broth, cream, water, and seasonings to a small saucepan and whisk to combine. Heat over medium-high heat and bring to a low boil. Sprinkle in the rice flour and whisk constantly until thickened. Set aside for later use.
To Make the Cannelloni:
6. Preheat oven to 350ºF.
7. Add some sauce to the bottom of your baking dish.
8. Add a sheet of cooked pasta to chopping board. Add some filling down the center of the sheet. Bring up the sides, just to meet each other, or slightly overlap, to form a roll. Transfer the cannelloni seam side down on top of the sauce in the baking dish. Repeat until the filling is used up or the dish is full.
9. Pour the remaining sauce on top of the cannelloni in the baking dish.
10. Top with grated Parmesan and then shredded Mozzarella.
11. Bake 20 minutes on center shelf of oven.
12. Remove from oven and allow to cool for 5 minutes prior to serving. When plating the individual servings, if you have some ready-made basil pesto sauce, add a stripe across the middle of the cannelloni or sprinkle with freshly chopped basil.

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