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This was my first time making cannelloni - I used 1 1/2 cups fresh crab meat, 1/4 cup 1 tablespoon cottage cheese and 1/4 cup finely shredded English spinich and then had a :oops: moment when I went to the bechamel sauce over the mix and realized I hadn't put it into the filling for the cannelloni tubes but I did get 12 tubes that were chock and block full and served the 4 of us well with side salads (coleslaw and salad bar (make your own). The only change I would make it to cut the tomato/pasta sauce back to 1 cup and cut the flour back to 3 1/2 tablespoons as even after 5 minutes of cooking of the roux I still had a slight floury taste in my bechamel. Will certainly be trying other cannelloni recipes as a change from our regular pasta meal. thank you Peter made as a recipenap/present for Aussie/Kiwi Recipe Swap #71 December 2012.