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Monday, October 3, 2011

Salmon Canneloni

I thought I had posted this previously, but looking at the archives, I couldn't find it.  I've been meaning to post this now for about three weeks, but I seldom follow a recipe, so it changes each time I make it.  I wrote this one down as I made it to provide to the Rhododendron Society for their newsletter, then couldn't find it.  FINALLY found this to share. (I double the recipe because they all loved it so much)

Salmon Canneloni

Filling:


5 - 1/4 artichoke hearts chopped
1/2 medium onion diced
3 garlic cloves, crushed and diced
1 1/2 cup ricotta cheese
1 213 gram 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
1 900 gram box Catelli Express Cannelloni

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

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

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

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