Stuffed cannelloni sauce "Bechamel"
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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)))
Ingredients for Stuffed cannelloni sauce "Bechamel"
- Meat - 500 g
- Cannelloni - 400 g
- Onion - 1 piece
- Cheese - 200 g
- Butter - 60 g
- Flour - 60 g
- Milk - 400 ml
- Nutmeg - to taste
- Bay leaf - 1 piece
- Salt - 1 tbsp
- Vegetable oil - 3 tbsp.
- Broth - 500 ml
Step by step instruction of cooking Stuffed cannelloni sauce "Bechamel"
Шаг 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
Шаг 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!
Шаг 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
Шаг 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!