Ricotta Spinach and Chicken Cannelloni

Cannelloni tubes
Olive oil
Sweet onion, diced
3 cloves garlic, minced
3 cooked chicken breasts, shredded
1/2 cup milk
1 cup Ricotta cheese
1 bag baby spinach
Salt and pepper
Jarred tomato pasta sauce (I like Barilla or Prego)
1 1/2 cups half and half
1/2 cup grated Parmesan cheese
1/2 t dried basil
1/4 t dried oregano
1/8 t nutmeg

1. Cook cannelloni tubes for five minutes and drain

2. Preheat oven to 400 degrees.k

3. Heat oil over medium high heat

4. Add onion and sauté for a few minutes. Stir in garlic and chicken and continue to warm through.

5. Add milk and simmer for 2 minutes or until most of the liquid has evaporated. Stir in ricotta until well blended.

6. Add spinach and cook until wilted.

7. Remove from heat and let stand a few minutes.

8. Spoon pasta sauce on bottom of a 9x13 baking dish.

9. Stuffed prepared chicken mixture into tubes. Arrange cannelloni in single layer on top of pasta sauce.

10. In a mixing bowl, mix together half and half through nutmeg. Poor over the stuffed cannelloni noodles.

11. Bake for 20 minutes. Remove from oven and let set for 5 minutes.

Zucchini and Summer Squash Gratin

I halve this if it is just two or three eating it, but full recipe would be good for a party.

1-3 small zucchini, sliced
1-3 small yellow summer squash, sliced
Olive oil
Salt and pepper
1 1/2 cups half and half, amount depends on number of squash
1 T flour
1/2-1 t garlic powder
1 1/4 cup shredded Parmesan, divided. I used the full amount when I halved it, so use more if using full recipe
1 T butter, melted
1/2 cup Pank breadcrumbs

1. Prepare oven to 350

2. In a pot, heat olive oil over medium heat.

3. Add squash and sprinkle with salt and pepper. Stir and coat with oil.

4. Stir frequently for about 10 minutes.

 5. Add half and half and flour. Stir to mix well and heat until thickened, about 3-4 min.

6. Add garlic powder and 1 cup Parmesan. Stir and remove from heat.

7. Combine the remaining Parmesan with melted butter and bread crumbs. Sprinkle over top of squash.

8. Bake in pot or a glass pan for ten minutes. Broil for a couple minutes if not brown enough.