Stuffed cannelloni with béchamel sauce
4 servings
40 minutes
Stuffed cannelloni with béchamel sauce is an exquisite dish of European cuisine that embodies comfort and gastronomic delight. Its roots trace back to Italian tradition, where pasta is filled with tender meat filling and complemented by a velvety cream sauce. Pre-cooked cannelloni become soft but retain their shape, perfectly holding the juicy combination of beef and veal. Béchamel adds creamy tenderness to the dish, while baked cheese forms a golden crust, adding textural contrast. Each forkful is a harmony of creaminess, meat tenderness, and a slight tang from the cheese. Suitable for festive dinners, family gatherings, or romantic evenings. Enjoy this culinary masterpiece that warms the soul and awakens love for true gastronomy!
1
Sauce: melt butter over low heat, add flour and mix, pour in hot milk with cream, avoiding lumps. Once a homogeneous mass forms, add salt and remove from heat.
- Butter: 50 g
- Wheat flour: 50 g
- Milk: 900 ml
- Cream 20% fat: 100 ml
2
Filling: sauté onions in vegetable oil, add minced meat.
- Onion: 1 head
- Vegetable oil: 30 ml
- Veal: 150 g
- Beef: 150 g
3
Pre-cook the cannelloni in salted water for about 4 minutes. Pour sauce about 5 mm deep at the bottom of the dish. Fill the cannelloni with filling using a teaspoon and lay the first layer, which we sprinkle with cheese.
- Cannelloni pasta: 12 pieces
- Cheese: 150 g
4
Then we lay the second layer, pour with sauce, and sprinkle with cheese.
- Cheese: 150 g
5
Bake in the oven for 20 minutes at 190 degrees.