Cannelloni with Meat Filling
Pasta and Pizza | Italian cuisine
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
3
Description
Another one of a million wonderful variations on the theme of pasta. Parmesan works best as the cheese, and after turning off the oven, it's advisable to leave the dish inside for about 15–20 minutes — this way, all the ingredients will meld together perfectly.
Ingredients
- Conchiglie Pasta - 12 pieces
- Ground meat - 10.6 oz
- Onion - 1 piece
- Tomatoes - 3 pieces
- Champignons - 5.3 oz
- Hard Cheese - 3.5 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Vegetable Oil - 1 fl oz
- Butter - 1.8 oz
- Milk - 27 fl oz
- Wheat Flour - 1.2 oz
Step by Step guide
Step 1
Finely chop the onion.
Step 2
Wash fresh or canned tomatoes and pass them through a meat grinder or blend them in a blender.
Step 3
Slice the mushrooms thinly.
Step 4
Sauté finely chopped onion in heated vegetable oil.
Step 5
Add the mushrooms to the sautéed onions and cook the mushrooms for 5 minutes.
Step 6
Add the ground meat, season with salt and pepper, and cook, stirring occasionally, until fully cooked.
Step 7
5–7 minutes before the dish is done, add the chopped tomatoes to the pan with the minced meat, mix well, and simmer until the tomato juice reduces slightly and the mixture thickens.
Step 8
Let the filling cool, then add grated cheese and mix well (you can also add finely diced smoked ham).
Step 9
In a heavy-bottomed pot or skillet, melt the butter, then add the flour, warmed milk, and prepare the béchamel sauce.
Step 10
Grease the baking dish with butter and coat it with breadcrumbs.
Step 11
Fill the cannelloni with the filling and arrange them in a baking dish.
Step 12
Pour the béchamel sauce over the cannelloni, cover with a lid or foil, and place in the oven for 35–40 minutes at a temperature of 160–356°F.
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