Classic Cannelloni Recipe with Bechamel Sauce

dairyfarmersofcanada.ca

Sue Stewart

subheading: Filling:

½ lb (225 g) cannelloni

¼ cup (60 mL) butter

⅓ cup (80 mL) onion chopped

1 pkg (250 g) frozen spinach blanched, drained and chopped

3 cups (750 mL) ham finely chopped

½ cup (125 mL) Canadian Parmesan cheese

1 cup (250 mL) Canadian Ricotta cheese or Canadian Cottage cheese

1 egg

subheading: White Sauce:

⅓ cup (80 mL) butter

⅓ cup (80 mL) all-purpose flour

2 cups (500 mL) Milk

1 tsp (5 mL) salt

subheading: Tomato Sauce:

2 cups (500 mL) tomato sauce

½ tsp (2 mL) dried basil

A pinch of Cayenne pepper

2 tbsp (30 mL) Canadian Parmesan cheese

¼ cup (60 mL) fresh parsley chopped

subheading: DID YOU KNOW?:

More Canadian dairy farmers are implementing renewable energy production on their farms, like biodigesters that capture energy from anaerobic digestion, wind turbines that generate energy from the wind, and solar panels that generate energy from the sun.

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