Gluten-Free Fresh Pasta Cannelloni Recipe with Simple Filling

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, thawed and squeezed dry
• 8 oz. gluten-free cream cheese (such as Philadelphia)
• 3/4 cup freshly grated Parmesan cheese (or dry grated Parmesan)
• 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 dry grated), for topping
• 2 cups shredded mozzarella, for topping
• Fresh chopped basil or basil pesto (optional)

Instructions:

To Make the Pasta:
1. Prepare the pasta dough following the Gluten Free Egg Noodles recipe, increasing the quantities to make about 1 1/3 times the original batch. For the extra portion add 2 tablespoons cornstarch, 2 tablespoons potato starch, 1 1/3 teaspoons xanthan gum, 1 additional egg and 1 1/3 teaspoons oil, keeping the same salt amount.
2. Roll the dough and cut it into 4 x 4 inch squares. This yields 12 pasta sheets. Discard scraps or save them for soup. Stack sheets lightly dusted with potato starch so they won’t stick.
To Make the Filling:
3. Cut the chicken into pieces about 2 x 3 inches and place in a saucepan. Cover with water, bring to a boil and simmer about 20 minutes or until cooked through and tender. Drain, reserving a little cooking liquid if desired.
4. Place the warm chicken in a food processor. Add the drained spinach, cream cheese, Parmesan, eggs, salt and pepper. Pulse until the mixture is finely chopped and forms a spreadable paste. Chill until ready to use.
To Make the Sauce:
5. Whisk the chicken broth, heavy cream, water and seasonings in a small saucepan. Heat over medium-high and bring to a gentle boil. Sprinkle in the brown rice flour while whisking constantly, and cook until the sauce thickens. Remove from heat and set aside.
To Assemble and Bake:
6. Preheat the oven to 350°F (175°C).
7. Spread a thin layer of sauce over the bottom of a baking dish.
8. Place one pasta sheet on a board, add a line of filling down the center, then fold or roll the sheet so the edges meet or slightly overlap to form a tube. Place each cannelloni seam-side down on the sauce. Continue until all filling or sheets are used.
9. Pour the remaining sauce evenly over the assembled cannelloni.
10. Sprinkle with grated Parmesan, then top with shredded mozzarella.
11. Bake on the center rack for about 20 minutes, until the cheese is melted and the dish is heated through.
12. Remove from the oven and let rest 5 minutes before serving. If desired, garnish with a stripe of basil pesto or a sprinkle of fresh chopped basil when plating.

Tips