22    Precooked dried cannelloni

           -shells (see note)
      2    Chopped tomatoes

      2 tb Freshly grated Parmesan

           -cheese
           SAUCE:
      3 tb Butter

      1    Chopped onion

      3 tb Flour

  1 1/2 c  Chicken stock

      1 c  Light cream

           Salt and pepper to taste
    3/4 c  Grated Swiss cheese

           FILLING:
  1 1/2 c  Diced cooked chicken

      1 pk Frozen spinach, thawed and

           -drained
    3/4 c  Ricotta cheese

    1/3 c  Toasted slivered almonds

    1/4 c  Freshly grated Parmesan

           -cheese
      1    Egg

    1/4 ts Grated nutmeg

  Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour
  and cook for 1 minute. Add stock, cream, salt and pepper. Cook until
  boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss
  cheese. Cover with waxed paper and set aside.
  Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and
  nutmeg. Blend all ingredients together.
  Assembly: Place filling in the pre-cooked shells. Pour a thin layer of
  sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a
  single layer over the sauce. Sprinkle with the chopped tomatoes, and pour
  the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with
  aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is
  soft and the top bubbles.
  Note: The kind of pasta used in this dish is dried, but is usually called
  "oven ready". I believe it is coated in egg whites to enable it to cook
  right in the oven when well-covered in sauce. If you make the dish ahead
  and refrigerate, the cooking time will be cut down because the pasta will
  soften in the refrigeration.
  From: "Recipes Only" Cookbook of the Canadaian Home Makers magazine.