Manicotti (cannelloni) with meat and mushrooms
4 servings
75 minutes
Manicotti (cannelloni) with meat and mushrooms is a refined dish of European cuisine, combining tender pasta, aromatic meat filling, and creamy béchamel sauce. Its roots trace back to Italy, where cannelloni is traditionally prepared with various fillings. In this version, juicy beef and mushrooms create a rich flavor complemented by the softness of mozzarella and the zest of parmesan. The béchamel sauce gives the dish a creamy texture, while baking makes it particularly appetizing.
1
Heat the pan and sauté diced onion and garlic in olive oil.
- Onion: 1 piece
- Garlic: 1 clove
- Olive oil: 2 tablespoons
2
Slice the mushrooms and send them to the onion and garlic for 5-8 minutes.
- Champignons: 4 pieces
3
Add the minced meat and fry it for about 15 minutes. Of course, don't forget to stir our filling. When it's ready, remove it from the heat and let it cool so you can easily fill the cannelloni.
- Beef: 500 g
4
Melt butter in a saucepan.
- Butter: 40 g
5
Add flour and sauté it a little.
- Wheat flour: 3 tablespoons
6
Gradually pour in cold milk while continuously stirring to thicken the sauce and prevent lumps. Then remove the pot from the heat. A small note: I ran out of milk and had to use cream instead. The proportions turned out to be 100 ml of milk and 300 ml of 10% fat cream. By the way, it didn't turn out too fatty and the thickness is good.
- Milk: 400 ml
7
Drop the cannelloni into salted water for four minutes. Then drain the water and separate the pasta to prevent sticking and maintain their shape. I don't recommend stacking them, as they will become flattened.
- Cannelloni pasta: 9 pieces
8
Preheat the oven to 180 degrees. Take a dish, grease it with oil, and fill the cannelloni with the filling.
- Cannelloni pasta: 9 pieces
9
Next, pour the béchamel sauce, and top with the remaining mushrooms, tomatoes, and slices of mozzarella. The cooking time in the oven is 30 minutes. Ten minutes before it's done, take the dish out and sprinkle it with grated parmesan; you can also garnish it with parsley or basil. Then, put the dish back in the oven for the remaining 10 minutes. Serve the cannelloni hot.
- Milk: 400 ml
- Mozzarella cheese: 120 g
- Champignons: 4 pieces
- Tomatoes: 1 piece
- Grated Parmesan cheese: to taste
- Salt: to taste
- Ground black pepper: to taste