Top Review by I'mPat
This was my first time making cannelloni - I used 1 1/2 cups fresh crab meat, 1/4 cup 1 tablespoon cottage cheese and 1/4 cup finely shredded English spinich and then had a :oops: moment when I went to the bechamel sauce over the mix and realized I hadn't put it into the filling for the cannelloni tubes but I did get 12 tubes that were chock and block full and served the 4 of us well with side salads (coleslaw and salad bar (make your own). The only change I would make it to cut the tomato/pasta sauce back to 1 cup and cut the flour back to 3 1/2 tablespoons as even after 5 minutes of cooking of the roux I still had a slight floury taste in my bechamel. Will certainly be trying other cannelloni recipes as a change from our regular pasta meal. thank you Peter made as a recipenap/present for Aussie/Kiwi Recipe Swap #71 December 2012.
- 2 tablespoons butter
- 4 1⁄2 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1 pinch nutmeg
- 1 cup white crab meat
- 1⁄2 cup chard leaves, finely chopped (silver beet, green part only)
- 1⁄4 cup cottage cheese
- 1⁄4 teaspoon black pepper, ground
- 12 cannelloni tubes
- 1 1⁄2 cups tomato sauce (pasta sauce)
- 1⁄2 teaspoon dried parsley
Directions See How It's Made
- Start preparing the bechamel sauce by melting butter in medium saucepan over medium-low heat.
- Whisk in flour and cook 3 minutes.
- Whisk in milk and bring to boil, stirring.
- Add salt and nutmeg.
- Reduce heat and simmer until the same consistency as thickened cream.
- Refrigerate the sauce for 30 minutes or more.
- Combine all filling ingredients in a bowl and mix well with 1/2 cup of the bechamel sauce.
- Fill cannelloni tubes with the mixture.
- Spread pasta (tomato) sauce evenly over the bottom of a small baking dish.
- Place the cannelloni tubes over the top in the dish.
- Pour the remaining bechamel sauce over the top and sprinkle lightly with dried parsley.
- Bake for 30 minutes at 180°C / 360°F.