Cannelloni
If the warmth of spring seems light years away, try rushing the season by growing a window herb garden. Fresh basil and parsley are used in this cannelloni dish but, it works just as well with dried herbs too.
- Course Main Dishes
- Prep. Time 25 mins
- Cooking Time 40 - 45 mins
- Yields 8 servings
Preparation
What You Need
Filling:
White Sauce:
Tomato Sauce:
Instructions
Cook cannelloni pasta according to package directions. Drain.
Sauté onion in butter until soft. Stir in spinach; cook until moisture is gone. Remove from heat; add ham, cheeses, egg and seasonings to taste.
White Sauce:
In a saucepan combine butter and flour and stir until bubbly. Gradually add milk and salt and cook over medium heat until smoothly thickened about 10 minutes.
Prepare tomato sauce, season with basil and cayenne, to taste.
To assemble cannelloni:
Pour 1/2 cup (125 mL) tomato sauce in bottom of 9 x 13-inch (23 x 33 cm) baking dish. Fill cooked cannelloni with ham filling. Place on top of Tomato Sauce. Pour White Sauce over all; top with remaining tomato sauce. Sprinkle with Parmesan and parsley.
Bake covered at 375 °F (190 °C) for 20 to 25 min or until bubbly.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 489 CaloriesProtein: 27 g
Carbohydrate: 40 g
Fat: 25 g
Fibre: 3.4 g
Sodium: 1140 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
28 %
/
303
mg
Selenium:
88 %
Folate:
65 %
Thiamin:
62 %
Vitamin B12:
51 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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Carolyn Schaefer
March 16th, 2012
This is one of my husband's favourite dishes. I am making it for dinner tonight as he celebrates his 60th birthday! (And to think he was only 29 the first time I made it)
-
lesswater
February 13th, 2011
I used 1/2 ham & 1/2 hot italian sausage and used 400ml ricotta
I doubled the whit sauce recipe & added 3/4c Parmesan cheese
Oven ready cannelloni is easier to stuff 0 no need to pre cook
Next time I'll try replacing some of the milk with cream or half and half
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