Easy Dinners: Super Quick Cannelloni

Wow! I am so sorry everyone! I am so busy trying to get things caught up with my other business and this other business, that I have neglected the poor GM!!
But I am back and this recipe is better than ever!

Super Quick Cannelloni
Grocery List:
2 Tbsp stick butter
3 Tbsp flour
1 1⁄2 cups 1% lowfat milk
Pinch ground nutmeg
Pinch salt
8 oven-ready no-boil lasagna noodles

CHICKEN FILLING
1 small yellow onion, cut up
1 lb ground chicken
1 cup frozen cut-leaf spinach, thawed
1⁄2 cup part-skim ricotta cheese
1⁄4 cup grated Parmesan cheese
1 large egg
1⁄2 tsp ground nutmeg
1⁄2 tsp salt
2 cups bottled spaghetti sauce
1⁄2 cup grated Parmesan cheese

How to make it:
1. Melt butter in a 1-qt saucepan. Add flour; stir over medium heat 1 to 2 minutes. Whisk in milk, nutmeg and salt. Bring to a low boil and cook, whisking often, 3 minutes, or until thickened. Remove from heat and cover surface with plastic wrap to keep a skin from forming.

2. Soak noodles in hot water for 10 minutes.

3. Filling: Finely chop onion in a food processor. Add remaining Filling ingredients; process until blended. Stir in 1⁄2 cup white sauce.

4. Heat oven to 375°F. Have a 13 x 9-in. baking dish ready.

5. Drain noodles; cut in half crosswise. Top each half with 3 Tbsp Filling, then roll up.

6. Spread 1⁄2 cup spaghetti sauce in baking dish. Arrange noodle rolls in 2 long rows on top. Spread with remaining spaghetti sauce, then spoon on rest of white sauce. Sprinkle with Parmesan cheese.

7. Cover and bake 45 minutes. Uncover and bake 15 minutes longer, or until cheese just begins to brown.

Nutritional Information:
(Serves 8)
396cal
17g fat
2g fiber
9 WW points