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  1. Method:

    • Cut the cannelloni into desired size and place into an oven proof dish. In a pot, bring half the milk, cream, thyme and garlic to a boil.
    • Add in the Knorr White Sauce powder to the remaining milk and make a slurry by whisking together. Pour into the pot and stir continuously for 3 minutes.
    • Add the cheese and Robertsons Turmeric to the pot, stirring continuously. Once thickened, remove from stove top and pour straight onto the pasta, covering it completely.
    • In a bowl, mix the breadcrumbs, parmesan cheese and Robertsons Mixed Herbs together and sprinkle on top of pasta.
    • Bake for 10 minutes or until the top is crispy and brown.
    • Garnish with a sprig of thyme.
  2. Chef's Tip:

    • You can substitute penne for cannelloni pasta. Mutton mince could also be stuffed inside the cannelloni.