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Crab and Silverbeet (Chard) Cannelloni

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“Something fairly original I came up with that I thought tasted great and was rich and filling without being too over the top. Note that I pinched Bechamel Sauce from evelyn/athens as part of the recipe.”
1hr 10mins
12 tubes

Ingredients Nutrition


  1. Start preparing the bechamel sauce by melting butter in medium saucepan over medium-low heat.
  2. Whisk in flour and cook 3 minutes.
  3. Whisk in milk and bring to boil, stirring.
  4. Add salt and nutmeg.
  5. Reduce heat and simmer until the same consistency as thickened cream.
  6. Refrigerate the sauce for 30 minutes or more.
  7. Combine all filling ingredients in a bowl and mix well with 1/2 cup of the bechamel sauce.
  8. Fill cannelloni tubes with the mixture.
  9. Spread pasta (tomato) sauce evenly over the bottom of a small baking dish.
  10. Place the cannelloni tubes over the top in the dish.
  11. Pour the remaining bechamel sauce over the top and sprinkle lightly with dried parsley.
  12. Bake for 30 minutes at 180°C / 360°F.

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