Also, using the extra crepes from Sunday's breakfast made it an even more obvious choice. Though, I must admit, it was one of the reasons I did make those crepes. My very favorite breakfast, fruit-filled crepes. Yes!
If using cold crepes, put them on a plate, with a bit of waxed paper on top, and nuke for less than half a minute, just enough to warm them up a bit. Next fill with chopped, cooked chicken, mixed with some cream cheese or sour cream, and a little shredded cheese or ricotta. Then top it all with your marinara sauce. Bake about 15 minutes and that's it.
2 cups chopped, cooked chicken
1/2 cup sour cream or cream cheese
1/2 cup shredded mozzarella, crumbled feta, ricotta or jack cheese (I used Ricotta Salata)
salt and pepper to taste
1 tablespoon minced fresh basil
1 1/2 cups Marinara Sauce
1/3 cup grated Parmesan cheese for topping
Prepare your "red sauce" first and keep it warm. Then pre-heat oven to 350 F, warm the crepes, unless you are making them specifically for this dish. In a medium sized bowl, mix together the chopped chicken with the remaining filling ingredients.
Spread a bit of sauce on the bottom of a 9x13" baking dish, and begin filling and rolling your cannelloni (you can also make cannelloni noodles and use those) with about a 1/4 cup of stuffing in each. Top with remaining sauce, and bake for about 15 minutes. Pull the pan out and sprinkle the topping cheese on, then serve. I steamed a kohlrabi and its greens for a side, but some garlic bread and a small salad would be great too.
This delicious, if I do say so, dish is my contribution for our potluck Presto Pasta Nights dinner, hosted this week by our own indefatigable founder, Ruth of Once Upon a Feast. Check out the round-up for creative pasta dinner ideas.