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Stuffed cannelloni sauce "Bechamel"

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Stuffed cannelloni sauce "Bechamel"

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 servings4

Ingredients for Stuffed cannelloni sauce "Bechamel"




Step-by-step instruction of cooking Stuffed cannelloni sauce "Bechamel"


Step 1

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


Step 2

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!


Step 3

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


Step 4

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.
Bon appetit!