Searched for similar recipes, but not found, so I decided to expose to the chefs) Giant size Italian cannelloni pasta, stuffed with meat and béchamel sauce would be a perfect dish for a family dinner and reception. The kids all loved it, although the usual pasta, try their feed! In advance I ask not to judge strictly, this is my first recipe on the website)))
|Cooking time 120 minutes||Number of servings 4|
Cook the meat, and salted by adding black pepper (to taste) and Bay leaf. I like to cook meat in a slow cooker, but you can in a regular pan
Fry in vegetable oil onion. To mince meat and 150 grams of cheese, add fried onions, salt and pepper to taste (careful with salt: the cheese is already salty!) To the mixture add about 200 ml of broth in which the meat is cooked. The filling will be sweeter!
To prepare the Bechamel sauce. In Tolstoganova pan over low heat, melt the butter, add the flour, salt to taste, add the nutmeg. Heat the mixture for 1 minute, then gradually stir in the milk, cook until thick. Add the remaining broth, all together, bring to boil, slightly cool
According to the instructions, cannelloni (I used Barilla) do not require pre-boiling, so we fill them with minced meat in a dry form. At the bottom of the baking dish pour a ladle of the sauce. Stuff the pasta with the stuffing: I conveniently had to use a teaspoon, and push the meat inside the noodle with the handle of the same spoon. Put stuffed cannelloni, pour remaining sauce, sprinkle with grated cheese and place in a preheated 150 °C oven for 40 minutes.