Crab and Silverbeet (Chard) Cannelloni

Recipe by Peter J
READY IN: 1hr 10mins
SERVES: 4
YIELD: 12 tubes
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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