Cannelloni with meat and béchamel sauce

Cannelloni with meat and béchamel sauce

If you are looking for a delicious pasta recipe that impresses with its taste and appearance, cannelloni with meat and béchamel sauce is the perfect choice. This savory dish is ideal for a family dinner or to pamper your guests. I will guide you through the steps to achieve the desired result, with useful tips and suggestions for variations.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 4

Ingredients:
- 12 cannelloni tubes
- 500 g minced meat (pork, beef, or a mix)
- 1 large onion, finely chopped
- 2 garlic cloves, crushed
- 400 g canned tomatoes (or fresh, pureed)
- 200 g grated mozzarella cheese
- 100 g grated parmesan cheese
- 50 ml olive oil
- Salt and pepper, to taste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 500 ml béchamel sauce (white sauce)

Preparation:

1. Start by preparing the cannelloni. Boil water in a large pot, adding a tablespoon of salt. Once the water is boiling, add the cannelloni tubes and let them boil for 3 minutes. This step is essential to make them easier to fill, but do not let them cook completely, as they will bake later in the oven. After 3 minutes, remove the cannelloni and drain them well, then coat them with a little olive oil to prevent sticking.

2. In a large skillet, add the olive oil and sauté the chopped onion over medium heat until it becomes translucent, about 5-7 minutes. Add the crushed garlic and minced meat, mixing well. Cook until the meat is well browned and no longer pink, then add the pureed tomatoes, oregano, basil, salt, and pepper. Let the mixture simmer over low heat for 10-15 minutes, until the sauce thickens.

3. Fill each cannelloni tube with the meat mixture, using a teaspoon or a pastry bag. Arrange the filled cannelloni in a baking dish in a single layer.

4. Preheat the oven to 180°C. Pour the béchamel sauce evenly over the cannelloni, ensuring that they are completely covered. Sprinkle the grated mozzarella and parmesan cheese on top for a golden, savory crust.

5. Bake the dish in the oven for 25-30 minutes, until the cheese is golden and the sauce starts to bubble at the edges.

6. Once the cannelloni with meat and béchamel sauce are ready, let them cool for 5-10 minutes before serving. This resting time helps set the sauce and makes serving easier.

Serving suggestion: Serve these delicious cannelloni with a rocket and parmesan salad and a bottle of dry white wine. You can also add a few fresh basil leaves for an extra touch of flavor.

Variations: Instead of minced meat, you can use sautéed vegetables for a vegetarian version, such as mushrooms, zucchini, and spinach. You can also experiment with different cheeses, such as feta or ricotta, to diversify the flavors.

This cannelloni recipe with meat and béchamel sauce is not only delicious but also easy to prepare. With a few simple ingredients and an accessible cooking technique, you can enjoy a traditional Italian dish, perfect for any special occasion. Savor each serving and enjoy the appreciation of your loved ones!

 Ingredients: To fill 19 cannelloni: 480 g meat (a mix of veal and pork), one onion, 2 cloves of garlic, 3 tomatoes, 4 tablespoons of spaghetti sauce (can be replaced with more tomatoes), a few sprigs of parsley, a few tablespoons of olive oil, 100 g grated Emmental cheese, 3 teaspoons of dehydrated parmesan, basil, oregano, salt, pepper. For the béchamel sauce I used: 50 g butter, 50 g flour, 900 ml milk, salt.