INGREDIENTS
  • For Filling:
  • 450 g Broccoli floret
  • 2 cups Cheddar cheese
  • 1 cup Ricotta cheese
  • 1 Egg
  • 1 cup Water
  • 1 cube MAGGI Chicken Stock
  • For Cream Sauce:
  • 1 tablespoon butter
  • 1 tablespoon Olive oil
  • 1 small Onion
  • 3 cloves Garlic
  • 1 cup Water
  • 1 cube MAGGI Chicken Stock
  • 2 cups Cream, 35%
  • 3 cup Parmesan cheese
  • 1 packet cannelloni

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 585 (Kcal)
  • Protein 23 (g)

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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.

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