Cannelloni
photo by JoyfulCook
- Ready In:
- 2hrs 5mins
- Ingredients:
- 31
ingredients
- meat, sauce ingredients
- 15 -18 cannelloni tubes
- 125 g mozzarella cheese, grated
- 3 tablespoons parmesan cheese, grated
- 1 tablespoon oil
- 500 g beef, ground
- 2 tablespoons oil
- 1 large onion
- 1 garlic clove
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 2 teaspoons tomato paste
- 250 g frozen spinach
- 1 egg
- 1⁄4 cup cream
- salt and pepper
- bechamel sauce, ingredients
- 1 onion, Sliced
- 4 peppercorns
- 1 cup milk
- 15 g butter
- 1 tablespoon flour
- 1⁄2 cup cream
- salt and pepper
- tomato sauce, ingredients
- 1 tablespoon oil
- 1 onion, diced
- 1 garlic clove
- 1 (400 g) can tomatoes
- 2 tablespoons tomato paste
- salt and pepper
directions
- MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
- Add meat and cook until browned.
- Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
- Add chopped spinach and combine.
- Combine egg and cream, stir into meat mixture and season. Set aside.
- TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
- Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
- BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
- Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
- Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
- ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
- Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
- Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
- Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
- Serve with Salads, Crusty bread and a nice glass of red wine.
Reviews
-
This is a very good quality, although basic, Cannelloni. I made it this time using Gardein brand vegetarian beef meatballs, which I cooked just like ground beef. Of course, you can add fresh herbs such as some fresh basic, fresh thyme, rosemary, and fresh sage, to really make the flavors explode. I also just used a jarred alfredo sauce instead of a bechamel, so save time. It still turned out really nice. Just play with the ingredients - and use fresh herbs and fresh tomatoes whenever you are able and it will make a BIG difference in the final product!
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We enjoyed this cannelloni dish very much; especially the bechamel and tomato sauce combination. I had some creamed spinach on hand so I used it in place of regular frozen spinach and left off the additional cream and egg. I also used an organic basil tomato pasta sauce vs. making the tomato sauce due to time constraints, but definitely took the time to make the bechamel sauce which I added parmesan cheese to as well. Perfect with a salad and some garlic bread. Made for Make My Recipe Reunion Tag game, November, 2012.
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RECIPE SUBMITTED BY
JoyfulCook
United Kingdom
We now reside back in England after returning from Australia after most of our working life there. I have been fortunate enough to have lived in many countries when I was younger and therefore many of my recipes reflect this! Love to cook. love to travel too