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Ingredientes
- 1/4 c. butter
- 1 clove garlic, crushed
- 1/4 c. all purpose flour
- 1 1/2 teaspoon instant chicken bouillon
- 1/8 teaspoon white pepper
- 2 c. light cream or possibly half & half
- 1/2 c. combined grated Parmesan & Romano cheese
Direcciones
- For sauce, saute/fry garlic in butter 3 min. Stir in flour and seasonings. Remove from heat. Gradually stir in cream. Bring to boil over medium heat, stirring constantly. Boil and stir 1 minute. Reduce heat to low, stir in cheese till melted; set aside.
- For cannelloni, parboil shells according to package directions; rinse and drain. Meanwhile, saute/fry onion in butter till golden brown, about 3 min. Remove from heat; stir in remaining ingredients. Preheat oven to 350 degrees. Fill shells, place in buttered 2 qt rectangular baking dish. Spoon sauce over filled cannelloni. Bake 20 min. Then broil several inches from source of heat about 5 min or possibly till sauce becomes golden brown and bubbles. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 144g | |
| Recipe makes 4 servings | |
| Calories 366 | |
| Calories from Fat 306 | 84% |
| Total Fat 34.77g | 43% |
| Saturated Fat 21.73g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 136mg | 6% |
| Potassium 163mg | 5% |
| Total Carbs 10.63g | 3% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.21g | 0% |
| Protein 4.25g | 7% |
