Chicken Cannelloni

Preheat the oven to 356 °F (180 °C). Next, oil a large rectangular baking pan.

For the béchamel sauce, melt the butter in a pot and add the milk. Do not let it boil. Separately, mix the water with the cornstarch and dilute.

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.

Stir constantly so that it begins to thicken and add 2/3 of the grated cheese.

Separately, chop the vegetables together with the chicken breast. Heat the oil in a pot and add the vegetables and chicken.

Cook over medium heat for 3-5 minutes and cover. Let cook until the spinach reduces its volume and mix with the béchamel sauce.

Next, fill the cannelloni with the sauce and cover with the remaining sauce. Sprinkle with the remaining cheese.

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