Cannelloni stuffed with minced meat, with béchamel sauce

6 servings

90 minutes

Cannelloni stuffed with minced meat and topped with béchamel sauce is a true classic of European cuisine, full of sophistication and depth of flavor. This dish comes from Italy, where pasta combined with rich fillings and aromatic sauces is an important part of gastronomic culture. Tender cannelloni tubes filled with juicy minced meat, onion, and garlic are baked under a velvety béchamel sauce that gives the dish a creamy texture and exquisite taste. The final touch is a golden crust of melted cheese that creates a harmony of flavors. This dish is perfect for a cozy family dinner or festive gathering, delighting with its richness and tenderness. Cannelloni with minced meat under béchamel sauce is a gastronomic pleasure that everyone should try.

Energy value per serving

• Calories: 781.3
• Proteins: 39.1g
• Fats: 42.2g
• Carbohydrates: 59.2g

Ingredients

• Cannelloni pasta: 350 g
• Ground meat: 600 g
• Onion: 1 head
• Garlic: 1 clove
• Salt: to taste
• Hard cheese: 200 g
• Ground black pepper: to taste
• Butter: 60 g
• Wheat flour: 3 tbsp
• Milk: 1 l
• Vegetable oil: 1 tbsp

Cooking steps

1. First of all, we prepare the base for the cannelloni — that is, our filling. In a bowl, mix the minced meat and finely chopped onion. Add pepper and salt to taste.

   Required ingredients:

   • Ground meat: 600 g
   • Onion: 1 head
   • Ground black pepper:  to taste
   • Salt:  to taste

2. Prepare the béchamel sauce (it needs to be stirred almost continuously). Melt butter over medium heat, add flour. Pour in milk in a thin stream. Once it boils, reduce to low heat. Stir until you achieve the desired consistency — about the thickness of sour cream. Season the finished sauce with salt and cover it (to prevent a skin from forming).

   Required ingredients:

   • Butter: 60 g
   • Wheat flour: 3 tablespoons
   • Milk: 1 l
   • Salt:  to taste

3. Fill the cannelloni with prepared minced meat. When stuffing the cannelloni, remember not to pack the tubes tightly (they may burst during baking).

4. Place the cannelloni with filling on a baking sheet lightly greased with sunflower oil. Arrange them tightly next to each other and pour sauce over them. Send the dish to an oven preheated to 190–200 degrees 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. Divide into portions with a spatula.

   Required ingredients:

   • Cannelloni pasta: 350 g
   • Vegetable oil: 1 tablespoon
   • Hard cheese: 200 g