Chicken & Prosciutto Cannelloni in Rosé Sauce
PREHEAT oven to 350˚F.
BLEND Olivieri® Creamy Rosé and white wine (try and resist sampling).
COVER bottom of a casserole dish with 1/2 of the sauce mixture.
PLACE Olivieri® Chicken & Prosciutto Cannelloni on top of sauce (seam side down and in a single layer).
TOP with remaining sauce.
BAKE covered for 20 to 25 minutes and let the dreamy aroma of baked pasta drift through your home.
GARNISH with fresh Parmesan and parsley.
Try it with our Olivieri® Spicy Rose Sauce for an extra kick.
Indulgent and Delicious Cannelloni
When you’re in the mood for something indulgent and flavourful, this dish of stuffed cannelloni with an incredible chicken and prosciutto filling all coated in a luscious creamy rosé sauce is one to keep on hand. You won’t believe it only takes 30 minutes to put together! And, while this recipe calls for oven-baked cannelloni, you can also cook them in the skillet for your next recipe.
Our Olivieri® Creamy Rosé is a tomato-based sauce with just a touch of cream for a delicious and rich addition to this meal. The secret ingredient to the rosé sauce in this recipe is a hint of white wine. If you’re serving this recipe for a family dinner, don’t worry because the wine will cook off once the sauce bakes in the oven with the cannelloni. If you love the savoury flavour mixed with a creamy tomato sauce, you’ll want to try this recipe for Bacon Rosé Gnocchi.
For best results, serve with freshly grated Parmesan cheese for an extra layer of flavour and a pop of green with chopped parsley leaves.
Manicotti vs. Cannelloni
Wondering what the difference is between these two Italian filled pastas? While both are stuffed with all kinds of delicious ingredients, manicotti often have ridges and a thicker, whereas cannelloni are smaller, smoother and thinner. Want to taste the difference for yourself? Try our Olivieri® 4 Formaggi Manicotti filled with ricotta, mozzarella, Romano and fontina cheese.