Cannelloni with meat filling under béchamel sauce
6 servings
90 minutes
Cannelloni with meat filling under béchamel sauce is a true embodiment of Italian gastronomy, infused with the warmth of home. The history of the dish is rooted in family dinner traditions, where pasta becomes a canvas for culinary art. Tender cannelloni tubes filled with juicy minced meat flavored with garlic and spices are enveloped in velvety béchamel, creating a unique combination of flavors. Baked to a golden crust, they emit an appetizing aroma that fills the home with coziness. The dish is perfect for a festive dinner or a leisurely Sunday lunch, providing true enjoyment to anyone who appreciates the harmony of classic Italian cuisine.
1
First, finely chop the onion and garlic and sauté until golden. Then add the minced meat, mix everything well, and sauté a bit more. Add peeled and chopped tomatoes (in my case, 4-5 tablespoons of homemade paste). Season with salt and pepper. Mix again, keep on the heat for a little longer, and turn off — the minced meat should not be too dry.
- Onion: 1 head
- Garlic: 3 cloves
- Ground meat: 500 g
- Tomatoes: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
To make the sauce, melt the butter, add flour, mix, and then add milk. Season with salt and pepper. Cook until it thickens and has the consistency of liquid sour cream.
- Butter: 50 g
- Wheat flour: 3 tablespoons
- Milk: 1 l
- Salt: to taste
- Ground black pepper: to taste
3
Now the cannelloni should be filled with cooled (warm) filling so they don't burst. And don't overfill them either — they might burst as well.
- Cannelloni pasta: 15 pieces
4
Fill the baking dish with half of the sauce. Place our filled cannelloni in it.
- Milk: 1 l
5
Pour the remaining sauce on top.
- Milk: 1 l
6
Place in a preheated oven at 180 degrees and bake for 30 minutes.
7
Then sprinkle with cheese and bake for another 10-15 minutes.
- Hard cheese: 150 g