Crab and Silverbeet (Chard) Cannelloni
photo by I'mPat
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
12 tubes
- Serves:
- 4
ingredients
-
Bechamel Sauce
- 2 tablespoons butter
- 4 1⁄2 tablespoons all-purpose flour
- 3 cups milk
- 1 teaspoon salt
- 1 pinch nutmeg
-
Filling
- 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
-
Other stuff
- 12 cannelloni tubes
- 1 1⁄2 cups tomato sauce (pasta sauce)
- 1⁄2 teaspoon dried parsley
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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Reviews
-
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.
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<p>I live close Hobart in Tasmania, a wonderful part of Australia but a little chilly in winter so be sure to book your holiday for summer! I'm self-employed in the embedded electronics area and being at home most of the day gives me plenty of time to prepare those recipes with long preparation and cooking times. As most of my clients are either interstate or overseas I get to occasionally catch up with them and enjoy their local restaurants, always nice to have someone else paying the bills! <br /> <br />As well as food I'm partial to the odd beer & wine, so often like to go to a local pub and catch some local bands. No need for an alarm clock in the morning, my cat Molly likes her breakfast at 8:00AM sharp and makes an effective alarm! Lately I've been starting to get into some digital photography so you might be seeing a few additional recipe shots on Zaar... <br /> <br /><a href=http://www.satsleuth.com/VisitorMap/stats.php?id=vUa1ya8Z> <br /><img src=http://www.satsleuth.com/VisitorMap/globes/Globe_vUa1ya8Z.gif alt= /></a></p>