Cannelloni with Béchamel Sauce

Ingredients

• Cannelloni Pasta8 sheet (160 g)
• Milk2 cup (480 ml)
• Parmesan Cheese10 tablespoon (50 g)
• Water1/4 glass (63 ml)
• Cornstarch2 tablespoon (20 g)
• Garlic1 teaspoon (2 g)
• Butter1/2 tablespoon (15 g)
• Chicken Breast400 g

Instructions

1. 1

   Step 1

   Preheat the oven to 356 °F (180 °C).

2. 2

   Step 2

   Place the chicken in a pot filled with boiling water and boil for 12-15 minutes. Next, shred the chicken.

3. 3

   Step 3

   Oil a large rectangular baking pan.

4. 4

   Step 4

   For the béchamel sauce, melt the butter in a pot and add the milk. Do not let it boil.

5. 5

   Step 5

   Separately, mix the water with the cornstarch and dilute.

6. 6

   Step 6

   When the milk is about to boil, turn off the heat, season with salt and pepper to taste, add garlic paste or powder and diluted cornstarch.

7. 7

   Step 7

   Stir constantly so that it begins to thicken and add a little more than half of the grated cheese.

8. 8

   Step 8

   Mix the shredded chicken with half of the sauce and fill the cannelloni evenly.

9. 9

   Step 9

   Cover the cannelloni with the remaining sauce and sprinkle with the remaining grated cheese.

10. 10

    Step 10

    Bake in the oven for 30 minutes at 356 °F (180 °C) or until the cheese melts.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cannelloni with Béchamel Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.