Cannelloni Bolognese under a cheese blanket
4 servings
60 minutes
Cannelloni Bolognese under a cheesy blanket is a true embodiment of Italian gastronomic generosity. The dish originates from the traditional cuisine of Bologna, where pasta, minced meat, and thick sauces form the foundation of culinary heritage. The combination of tender cannelloni tubes filled with a fragrant mix of ground beef, tomatoes, and spices offers a rich flavor that balances between spiciness and soft texture. The béchamel sauce enveloping each serving adds creamy tenderness to the dish, while the baked cheese forms an appetizing crust, transforming a simple treat into an exquisite culinary masterpiece. Cannelloni is perfect for family dinners or festive gatherings, reminding us of warm Italian traditions and the art of enjoying food with loved ones.
1
Fry the minced meat in heated vegetable oil, add onion, garlic, tomato, and tomato paste, herb mix, black pepper, and at the end, you can add bay leaf and salt (to taste). Cook until ready.
- Ground beef: 500 g
- Onion: 2 heads
- Garlic: 3 cloves
- Tomato paste: 2 tablespoons
- Tomatoes: 1 piece
- Italian herb blend: to taste
- Ground black pepper: to taste
- Salt: to taste
- Vegetable oil: to taste
2
Prepare béchamel sauce. Melt butter in a saucepan, add flour. Stir constantly to avoid lumps. While stirring continuously, add milk and cook to desired consistency, then add salt, black pepper, and nutmeg.
- Butter: 30 g
- Wheat flour: 30 g
- Milk: 1 glass
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
3
Boil the cannelloni (check the cooking time on the package).
- Cannelloni pasta: 12 pieces
4
Stuff the cannelloni with the prepared Bolognese.
- Ground beef: 500 g
5
Place the cannelloni on a greased baking sheet. Pour béchamel sauce over the cannelloni and sprinkle with grated cheese (I had a mix of cheddar and gouda).
- Vegetable oil: to taste
- Cheese: 200 g
6
Send to the oven for 25 minutes at 200 degrees.
- Cannelloni pasta: 12 pieces
