LOW CALORIE

Cannelloni with Ragu

Pasta and Pizza | Italian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Cannelloni with Ragu

Ingredients

Milk - 17 fl oz
Wheat Flour - 2 tablespoons
Safflower Oil - 2 tablespoons
Salt - to taste
Gruyère cheese - 3.5 oz
Butter - 1.8 oz
Meat - 8.8 oz
Conchiglie Pasta - 12 pieces

Step by Step guide

Step 1

If you have leftover ragu or stewed meat that you don't want to serve for lunch or dinner a second time, it's a great idea to use it for cannelloni. Chop 250 grams of ragu — meat, onion, carrot — and use this as filling.

Step 2

If you are using ready-made cannelloni, follow the cooking instructions on the package (it's better to choose those that do not require pre-cooking — if you have such, drain the water well before filling them). If you are using pasta sheets, simply lay them out on the table and wrap the filling inside. Cannelloni can be filled using a teaspoon and your pinky finger.

Step 3

In a baking dish, place all the remaining ragu, top with the stuffed cannelloni, and spread any remaining filling on top.

Step 4

Prepare the béchamel: melt the butter with the oil in a saucepan. Remove the pan from the heat and stir in the flour. Return the saucepan to the stove and gradually pour in the milk, stirring the mixture thoroughly, and bring to a boil while constantly stirring. Add salt to taste and simmer on low heat, stirring, for 8-10 minutes.

Step 5

Pour the sauce over the cannelloni, sprinkle with grated cheese, place in a preheated oven at 392°F, and bake for 20 minutes until the top is golden brown. Remove the dish from the oven. Let it sit for 5 minutes before serving. Serve in the same dish.