Main
Cannelloni
1 h 15 minServes 6Nutri-Score C€€
C
1 h 15 min
1 h 15 minCannelloni
what you need
Ingredients
cannelloni pasta sheets (dried tubes)Grains250 g
ground beef (minced)Meat500 g
onion (finely chopped)Produce1 piece
garlic (minced)Produce3 pieces
tomato passata (smooth tomato sauce)Pantry700 ml
olive oilPantry30 ml
saltSpices5 g
black pepper (ground)Spices2 g
dried oreganoSpices3 g
butterDairy60 g
flourPantry60 g
milkDairy700 ml- nutmeg (grated)Spices1 g
mozzarella (grated)Dairy250 g
parmesan (grated)Dairy80 g
per serving
Nutrition
447kcal
- Carbs
- 41 g
- Proteins
- 26 g
- Fat
- 20 g
what you’ll use
Tools
Frying pan
Saucepan
Baking dish
Whisk
Oven
step by step
Method
- Step 1
Make the meat filling
- Heat the olive oil in a frying pan over medium heat.
- Add the chopped onion and cook until soft and translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef and brown it, breaking it up with a spoon.
- Pour in the tomato passata, season with salt, pepper and oregano and let it simmer until thickened.
- Step 2
Make the béchamel
- Melt the butter in a saucepan over low heat.
- Whisk in the flour and cook for 1 minute to make a roux.
- Gradually pour in the milk while whisking constantly to avoid lumps.
- Season with salt, pepper and grated nutmeg and cook until the sauce thickens.
- Step 3
Fill the cannelloni
- Spread a layer of béchamel and tomato sauce on the bottom of the baking dish.
- Fill the cannelloni tubes with the meat filling (or roll the filling in the pasta sheets).
- Arrange the filled cannelloni side by side in the dish.
- Step 4
Assemble and bake
- Cover the cannelloni with the remaining tomato sauce and béchamel.
- Sprinkle the grated mozzarella and parmesan over the top.
- Bake in a preheated oven at 180 °C until golden and bubbling.
- Step 5
Rest and serve
- Let the cannelloni rest for a few minutes before serving.
- Serve hot, cut into portions.