Cannelloni with meat and béchamel sauce

Cannelloni with meat and béchamel sauce

When it comes to comfort food, cannelloni with meat and béchamel sauce is definitely a favorite. This dish is perfect for a family dinner or to impress guests. Cannelloni are tube-shaped pasta that can be filled with a variety of fillings, and today we will focus on a delicious meat filling, enriched with a creamy béchamel sauce.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 4

Necessary ingredients:

For the filling:
- 6 cannelloni tubes
- 300 g mixed minced meat (beef and pork)
- 50 g grated Parmigiano Reggiano (parmesan)
- 1 medium onion, finely chopped
- 2-3 tablespoons olive oil
- Salt and pepper to taste

For the béchamel sauce:
- 400 ml milk
- 25 g butter
- 25 g flour
- Nutmeg (to taste)
- Salt

For decoration:
- Grated Parmigiano (on a coarse grater)
- Finely chopped onion (for sprinkling on top)

Recipe history:
Cannelloni are a type of pasta originating from Italy, with deep roots in the culinary tradition of the country. These delicious pasta tubes are filled with various fillings, such as meat, cheese, or vegetables, and are often covered with rich sauces like béchamel sauce. It is believed that this dish became popular in the post-war period when Italy began to recover and restore its culinary traditions.

Step-by-step preparation:

1. Preparing the béchamel sauce:
Start by boiling the milk in a saucepan over medium heat. It is important to stir occasionally to prevent burning. Meanwhile, in another saucepan, melt the 25 g of butter over low heat. Once the butter has melted, add the flour and quickly mix to form a roux. Continue stirring for 1-2 minutes until the mixture becomes slightly golden.

2. Adding the milk:
Once the milk has boiled, gradually add it to the roux, constantly stirring with a whisk. This will help prevent lumps from forming. Continue to cook the sauce over low heat, stirring continuously, until it thickens. Once the sauce reaches the desired consistency, add salt and nutmeg to taste. Set aside.

3. Preparing the filling:
In a skillet, heat the olive oil over medium heat and add the chopped onion. Sauté the onion for 2-3 minutes until it becomes translucent. Then, add the minced meat and cook for about 10 minutes, stirring frequently until the meat is well browned.

4. Combining the ingredients:
Once the meat is cooked, remove the skillet from heat and add 2 ladles of the béchamel sauce, 50 g of grated parmesan, salt, and pepper. Mix everything well to obtain a uniform mixture.

5. Filling the cannelloni:
In a separate pot, add lightly salted water and bring to a boil. Boil the cannelloni tubes for 5-6 minutes to soften them slightly, so they do not break during filling. Carefully remove them and let them cool slightly. Use a teaspoon to fill each cannelloni tube with the meat mixture.

6. Assembling the dish:
Preheat the oven to 180°C. In a baking dish, spread a thin layer of béchamel sauce on the bottom. Place the filled tubes side by side, then cover them with the remaining béchamel sauce. Sprinkle the finely chopped onion on top and, for extra flavor, add another 50 g of grated parmesan.

7. Baking:
Place the dish in the preheated oven and let it bake for 25-30 minutes until the sauce turns golden and bubbly. If you want a crispier crust, you can activate the grill function for the last few minutes of baking.

8. Serving:
Once the cannelloni are ready, let them cool for a few minutes before slicing. Serve hot, alongside a fresh salad and a glass of dry white wine.

Useful tips:
- You can also add vegetables such as mushrooms or spinach to the filling for extra flavor and nutrients.
- Make sure not to overfill the cannelloni, as the filling will expand during baking.
- If you don't have parmesan, you can use cheddar or mozzarella for a more accessible option.

Nutritional benefits:
This cannelloni recipe with meat provides a good source of protein from the meat, calcium from the cheese, and carbohydrates from the pasta, making it a balanced and satisfying meal.

Frequently asked questions:
- Can I use other types of pasta? Yes, you can use lasagna or other types of pasta, but the cooking time will vary.
- How can I make the béchamel sauce more flavorful? You can add herbs such as basil or oregano for extra taste.
- What are the alternatives for meat? You can use tofu or vegetables instead of meat for a vegetarian option.

I encourage you to try this recipe for cannelloni with meat and béchamel sauce and enjoy every delicious bite! Each bite will bring you the warmth and comfort of a dish cooked with love. Enjoy your meal!

 Ingredients: 6 cannelloni tubes, 300 g minced mixed meat, 150 g Parmigiano Reggiano (Parmesan) grated, olive oil, 20 g butter, 1 onion, salt and pepper. For the béchamel sauce: 400 ml milk, 25 g butter, 25 g flour, nutmeg and salt. For topping: grated Parmigiano (using a coarse grater), finely chopped onion (see image).

 Tags:  cannelloni minced meat