Cannelloni with Chicken and Spinach

 From Rachael Ray it was very good we used fresh chopped spinach. The passata was a nice finish and taste.

Salt

• 16 pieces dry flat square lasagna sheets (8 if using rectangular sheets) (DO NOT USE FRESH PASTA)
• One 1-pound bag chopped frozen spinach, defrosted
• 2 tablespoons EVOO
• 2 cloves garlic, chopped or grated
• 2 teaspoons lemon zest
• Black or red pepper, to taste
• Splash of chicken broth or water, plus more as needed for bechamel
• 1 warm rotisserie chicken, skin and bones removed and meat finely chopped or pulled
• 3 tablespoons butter
• 3 tablespoons flour
• 2 ½ cups warm milk
• White pepper, to taste
• Freshly grated nutmeg, about 1/8 teaspoon
• About 2 cups freshly grated Parmigiano-Reggiano cheese
• 2 cups passata
• Chopped parsley, to serve

• Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel. 

  Preheat broiler, with rack at center. 

  Wring all liquid out of the spinach in a kitchen towel. In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl. Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through. Remove from pan to a bowl. 

  Add chicken to spinach. 

  In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk. Thicken and season with salt, white pepper and nutmeg. Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out.  

  Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine. 

  Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish. Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm.

• Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish.