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Main course
Creamy Broccoli & Cheddar Cannelloni
45Min
Easy
For the pasta:
450 g
Broccoli raab, raw
200 g
Cheese, cheddar
150 g
Cheese, ricotta, whole milk
50 g
Eggs
0.25 cup
Water
10 g
MAGGI® Chicken Bouillon
For the sauce:
1 tbsp
Butter, melted
1 tbsp
Olive oil
50 g
Onion, finely chopped
3 Cloves
Garlic, finely chopped
0.25 cup
Water
10 g
MAGGI® Chicken Bouillon
2 cups
Cream, fluid, half and half
0.25 cup
Parmesan cheese
250 g
Pasta, dry, enriched
.
Nutrition Value
Energy
454.73 kcal
Protein
20.07 g
Carbohydrates
35.46 g
Fats
26.27 g
Information per serving
Instruction
45 Minutes
Step 1
Preheat oven to 180°C and place oven rack to middle position.
Step 2
To make the filling: Combine broccoli, Cheddar cheese, and Ricotta cheese and mix. Add egg, hot water and MAGGI® Chicken Bouillon and stir for a few minutes or until smooth.
Step 3
To make the cream sauce: In a medium saucepan melt butter, add olive oil, sauté onions and garlic on medium heat until onions are soft but not browned.
Step 4
Add hot water,MAGGI® Chicken Bouillon, cream and Parmesan cheese to the pan, whisk over medium heat until smooth and slightly thickened. Take care not to over boil cream sauce.
Step 5
Pour half the sauce in the bottom of a baking dish.
Step 6
Using a piping bag, fill cannelloni with the filling mixture and place over the sauce in the baking dish. Once completed pour the remaining sauce over the cannelloni’s and bake in the oven for 45 mins or until slightly golden on top.
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