Cannelloni with Meat Filling in Béchamel Sauce
Pasta and Pizza • Italian
Description
Cannelloni with meat filling in béchamel sauce
Ingredients
- Conchiglie Pasta 15 pieces
- Veal Mince 20 oz
- Tomatoes 20 oz
- Onion 1 head
- Garlic 3 cloves
- Salt to taste
- Hard Cheese 5 oz
- Ground Black Pepper to taste
- Butter 0 oz
- Wheat Flour 3 spoons
- Milk 0 qt
Step-by-Step Guide
Step 1
Start by finely chopping the onion and garlic, then sauté them until golden brown. Next, add the ground meat, mix everything well, and sauté for a little longer. Add peeled and chopped tomatoes (in my case, 4-5 tablespoons of homemade tomato paste). Season with salt and pepper. Mix again, keep it on the heat for a bit longer, and then turn off the heat — the meat mixture should not be too dry.
Step 2
To prepare the sauce, melt the butter, add the flour, stir, and then incorporate the milk. Season with salt and pepper. Cook until it thickens and reaches a consistency similar to that of liquid sour cream.
Step 3
Now the cannelloni should be filled with the already cooled (warm) filling, so they don’t burst. Also, make sure not to overfill them, as they may split.
Step 4
Fill the baking dish with half of the sauce. Arrange the stuffed cannelloni in the dish.
Step 5
Pour the remaining sauce on top.
Step 6
Place in a preheated oven at 355°F and bake for 30 minutes.
Step 7
Then sprinkle with cheese and bake for another 10 to 15 minutes.
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