Cannelloni with minced meat

Cannelloni with minced meat – a recipe that blends tradition and culinary comfort in a delicious way! These stuffed pasta are perfect for a family dinner or to entice friends to a special meal. I will guide you step by step in making this hearty and flavorful dish, and in the end, you will have a result worthy of a top restaurant!

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 1 hour and 10 minutes
Number of servings: 6

Ingredients

For the Bechamel sauce:
- 4 tablespoons of butter
- 4 tablespoons of flour
- 1 liter of milk
- 2 tablespoons of grated Parmesan or cheese
- Salt, pepper, and a pinch of nutmeg

For the meat filling:
- 700 grams of minced meat (beef, pork, or a combination)
- 3 medium onions, finely chopped
- 500 grams of tomatoes (fresh or canned)
- 200 ml of tomato juice
- 1 box of cannelloni
- 2 tablespoons of oil
- 1 cup of vegetable broth
- Salt and pepper to taste
- 200 grams of grated cheese for topping

Step by step in making Cannelloni with minced meat

Step 1: Preparing the Bechamel sauce
To create a creamy and flavorful Bechamel sauce, follow these steps:
1. Melting the butter: In a saucepan, add the 4 tablespoons of butter and place over medium heat, stirring occasionally until completely melted.
2. Adding the flour: Once the butter is melted, add the 4 tablespoons of flour and mix vigorously with a spatula or whisk. It is essential to achieve a smooth mixture without lumps. Continue stirring for about 2-3 minutes until it becomes a light golden paste.
3. Incorporating the milk: Start gradually adding 1 liter of milk, little by little, while constantly stirring. This step is crucial to avoid lumps. Keep stirring until the sauce thickens and becomes creamy.
4. Seasoning: Finally, add salt, pepper, and a pinch of nutmeg, then incorporate the grated Parmesan or cheese. Mix well and set the sauce aside.

Step 2: Preparing the meat filling
Now that the sauce is ready, let's focus on the meat filling:
1. Sautéing the onion: In a large skillet, add 2 tablespoons of oil and the finely chopped onion. Sauté over medium heat, stirring frequently until the onion becomes translucent (about 5 minutes).
2. Adding the meat: Introduce the minced meat into the skillet, mixing well to break it apart. Cook until all the juices from the meat have evaporated and it becomes slightly browned.
3. Preparing the tomatoes: Meanwhile, peel the tomatoes (you can blanch them to remove the skin), then chop them finely or blend them, depending on your preference.
4. Combining the ingredients: Add the chopped tomatoes and 200 ml of tomato juice to the skillet, along with a cup of vegetable broth. Allow the mixture to simmer on low heat for 15 minutes, stirring occasionally, until all the liquid has evaporated. Season with salt and pepper to taste and let it cool.

Step 3: Filling the cannelloni
1. Boiling the pasta: Boil the cannelloni according to the package instructions. I recommend boiling them for 1 minute less than the indicated time so that they are easier to fill and do not break.
2. Filling: Using a spoon or a plastic bag with a cut tip, fill each cannelloni with the meat mixture.

Step 4: Assembling and baking
1. Preparing the baking dish: Preheat the oven to 180°C. In a deep baking dish, add a few ladles of Bechamel sauce to cover the bottom.
2. Arranging the cannelloni: Place the filled cannelloni in the dish, making sure to arrange them evenly. Pour the remaining Bechamel sauce on top and, if desired, add a layer of tomato sauce on top.
3. Sprinkling the cheese: Cover with grated cheese and, for extra flavor, you can add some dried herbs, such as oregano or basil.
4. Baking: Cover the dish with aluminum foil and place it in the oven for 20 minutes. Then, remove the foil and let it brown for another 10-15 minutes until the cheese is golden and crispy.

Useful tips for a perfect result
- Try different meat options: You can experiment with chicken or turkey for a lighter version. You can also add finely chopped vegetables to the filling for extra nutrients.
- Enrich the sauce: If you want an even more flavorful Bechamel sauce, try adding some fresh herbs, such as dill or parsley, during preparation.
- Serving: These cannelloni are delicious served with a fresh arugula salad or a portion of grilled vegetables. A bottle of red wine pairs perfectly with this dish.

Nutritional benefits
Cannelloni with minced meat provides a balanced meal, rich in protein from the meat, while the Bechamel sauce adds a considerable amount of calcium from the milk and cheese. Tomatoes are an excellent source of antioxidants, especially lycopene, which contributes to heart health.

Frequently asked questions
- Can I use whole grain pasta? Yes, you can use whole grain cannelloni for a healthier, fiber-rich option.
- How can I make this dish vegetarian? You can replace the meat with a mixture of mushrooms and sautéed vegetables for a delicious and hearty filling.
- How long can I keep leftovers? The leftover cannelloni can be stored in the refrigerator for 2-3 days, and to reheat, add a little milk or water to retain moisture.

Now that you have all the necessary information, all that's left is to start cooking and enjoy the wonderful taste of cannelloni with minced meat! This recipe is not just a meal, but a culinary experience that will bring joy and comfort in every bite. Enjoy your meal!

 Ingredients: Béchamel sauce: 4 tablespoons butter, 4 tablespoons flour, 1 liter milk, 2 tablespoons Parmesan or grated cheese, salt, pepper, nutmeg. Meat filling: 500 g tomatoes, 1 can of cannelloni, 700 g minced meat, 3 onions, 200 ml tomato juice, 2 tablespoons oil, 1 cup vegetable broth, salt, pepper, 200 g cheese.

 Tags:  meat dish cannelloni pasta recipe