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Looking for a dish that’s quick and easy?
Canneloni Kitchenomica
Good source of calcium - for strong bones and teeth
Makes 10 servings
| 1 pack (226 g) | wide lasagna-noodles, cooked |
| 5 cloves (25 g) | garlic, crushed |
| 1 pc (50 g) | medium onion, sliced |
| 200 g (200 g) | carrot, chopped |
| 150 g (150 g) | sweet ham, diced or 1/4 kg ground beef |
| 150 g (150 g) | baguio beans, thinly sliced crosswise |
| 150 g (150 g) | spinach, cut leaves into smaller pieces |
| 1 tbsp (8.5 g) | all purpose flour |
| 1 cup (115 g) | coarsely grated cheese |
| 2 tbsp (14 g) | powdered milk |
| 1 pouch (250 g) | DEL MONTE Sweet Style Spaghetti Sauce |
| 1 1/2 tbsp (21 g) | margarine |
| 1 1/2 tbsp (13 g) | all purpose flour |
| 3 tbsp (48 g) | evaporated milk, mixed with 1/4 cup water |
| 2 tbsp (28 g) | cooking oil, for sautèing |
1. PREHEAT oven at 375°F. Grease a 13"x9" pan. Set aside.
2. FILLING: SAUTÉ garlic, onion, carrot, ham or ground beef for 10 minutes. Add Baguio beans, spinach and flour. Cook for 3 minutes. Removed from flame. Add 1/2 c of cheese and powdered milk. Mix well. Set aside.
3. WHITE Sauce: Melt margarine. Add flour gradually until well blended. Stir in milk mixture gradually until smooth. Cook for 3-5 minutes with continous stirring. Set aside.
4. CUT each lasagna noodle crosswise into
2. LAY flat on tray. Place 2 tbsp of filling on each ladagna noodle and roll. Arrange in pan. Pour DEL MONTE Spaghetti Sauce and white sauce, then top with remaining cheese. Bake covered for 30 minutes then uncovered for 10 minutes.
