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Canny Cannelloni

 

25

Yield

4

servings

Prep

30

min

Cook

30

min

Ready

60

min

Trans-fat Free, High Fiber
 

Ingredients

213 grams canned salmon
pink alaska
1 medium onions
finely chopped
50 grams bread crumbs
fresh
100 grams mushrooms
button, chopped
1 tablespoon parsley leaves
chopped
16 each pasta
canneloni tubes
*
25 grams butter
25 grams all-purpose flour
plain
300 millileters milk, skim
*
1 teaspoon basil pesto
*
100 grams Parmesan cheese
grated

Directions

Drain can of salmon.

Mix juice with up to 300ml / ½ pint with water.

Mash fish, onion, breadcrumbs, mushrooms and parsley.

Fill each cannelloni roll. Lay in a microwave proof dish.

Melt butter and stir in flour. Cook for 30 seconds on HIGH POWER.

Beat fish stock and milk into flour mixture 150ml / ¼ pint at a time.

Cook for 1 minute between additions.

Whisk well. Add pesto and 75g / 3oz of cheese.

Pour over cannelloni. Sprinkle with remaining cheese and cover.

Cook on MEDIUM POWER for 25 minutes.

Stand for 5 minutes. Serve.

Serves 4-6.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 157g (5.5 oz)
Amount per Serving
Calories 115915% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 739mg 31%
Total Carbohydrate 63g 63%
Dietary Fiber 9g 35%
Sugars g
Protein 110g
Vitamin A 7% Vitamin C 6%
Calcium 51% Iron 52%
* based on a 2,000 calorie diet How is this calculated?

 

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