Cannelloni Stuffed with Ground Meat in Béchamel Sauce

Main Dishes | European cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cannelloni stuffed with ground meat in béchamel sauce

Ingredients

Conchiglie Pasta - 12.3 oz
Ground meat - 21.2 oz
Onion - 1 head
Garlic - 1 clove
Salt - to taste
Hard Cheese - 7.1 oz
Ground Black Pepper - to taste
Butter - 2.1 oz
Wheat Flour - 3 tablespoons
Milk - 1 qt
Vegetable Oil - 1 tablespoon

Step by Step guide

Step 1

First, prepare the filling for the cannelloni. In a bowl, mix the ground meat and finely chopped onion. Add pepper and salt to taste.

Step 2

For the béchamel sauce (be prepared to stir it almost continuously with a spatula). Melt the butter over medium heat, then add the flour. Gradually pour in the milk. As soon as it boils, reduce the heat to low. Stir until you achieve the desired consistency, about that of medium-thick sour cream. Season the sauce with salt and cover with a lid (to prevent a skin from forming).

Step 3

Fill the cannelloni with the prepared meat filling. When stuffing the cannelloni, remember not to pack them too tightly (they may burst while baking).

Step 4

Place the stuffed cannelloni on a baking sheet that has been lightly greased with sunflower oil. Arrange them close together and pour the sauce over them. Place the dish in an oven preheated to 190–392°F for 25–30 minutes. Then remove, sprinkle with grated cheese, and bake for another 10–12 minutes. If the cannelloni stick together in the dish, that's normal. Use a spatula to divide into portions.