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Ingredients 17 items

  • For Filling:
  • 450 g broccoli floret, chopped
  • 2 cups Cheddar cheese or 200 g, sharp yellow & grated
  • 1 cup Ricotta cheese or 150 g
  • 1 egg, slightly beaten
  • ¼ cup water or 65 ml, hot
  • 1 cube MAGGI Chicken Stock or 10 g
  • For Cream Sauce:
  • 1 tablespoon butter
  • 1 tablespoon olive oil or 15 ml
  • 1 small onion or 50 g, finely chopped
  • 3 cloves garlic, finely chopped
  • ¼ cup water or 65 ml, hot
  • 1 cube MAGGI Chicken Stock or 10 g
  • 2 cups cream, 35% or 500 ml
  • ¾ cup Parmesan cheese or 75 g
  • 1 packet cannelloni or 250 g

How to prepare

  1. Preheat oven to 180 degrees C and place oven rack to middle position.
  2. To make Filling: Combine Broccoli, Cheddar Cheese, and Ricotta Cheese and mix. Add Egg, Hot Water and MAGGI Chicken Stock and stir for a few minutes or until smooth.
  3. To make Cream Sauce: in a medium sauce pan melt Butter, add Olive Oil, sauté Onions and Garlic on medium heat until onions are soft but not browned.
  4. Add Hot Water, MAGGI Chicken Stock, Cream and Parmesan Cheese to the pan, whisk over medium heat until smooth and slightly thickened. Take care not to over boil cream sauce.
  5. Pour half the sauce in the bottom of a baking dish.
  6. Using a piping bag, fill Cannelloni with 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 minutes or until slightly golden on top.

Nutritional informations

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