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Salmon Cannelloni

Filling:
5 - 1/4 artichoke hearts chopped
1/2 medium onion diced
3 garlic cloves, crushed and diced
1 1/2 cup ricotta cheeses
1 can sockeye salmon

Sauce:
1 pkg alfredo sauce mix
1 cup heavy cream
1 cup 1% milk
1/4 cup margarine
1/2 cup parmesan cheese

Mix all filling ingredients well. Using a teaspoon, fill the Catelli Express canneloni tubes and lay side by side inside a shallow glass baking dish.

Mix the sauce ingredients into a saucepan and bring to a low boil. Whisk continuously until the boil has started. Turn to 2 and continue whisking for another 7 minutes. Remove from heat and pour over the canneloni tubes.

Sprinkle grated mozzarella over the top of the tubes and cover baking dish with aluminum foil. Bake in a 400 degree Farenheit oven for 30 minutes. Remove aluminum foil and let cheese on top brown for another 5 to 7 minutes. Remove from oven and serve.

They were fighting over the last one. I made 16 tubes before I ran out of filling.

Comments

Phyllis said…
Gosh, that sure sounds good!

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