Meat Cannelloni with Béchamel and Cheese
Classic and simple cannelloni recipe filled with meat and pâté, creamy béchamel, and gratin cheese. Just like homemade!
Time: 60 min · Servings: 4 · Calories: 188 kcal
Ingredients
- 75 units onion
- 5 clove of garlic
- 500 g minced meat
- 50 g pâté
- 70 g butter
- 70 g flour
- 1000 ml milk
- 250 units cannelloni
- 400 jar of fried tomato sauce
- 150 g cheese
- 30 tablespoon of olive oil
- 100 ml white wine
- 10 to taste salt
- 3 to taste pepper
Method
- Finely chop half an onion and a clove of garlic. Add olive oil to a pan and sauté the onion with a pinch of salt.
- Add the minced garlic to the pan with the onion until it's lightly browned. Add the minced meat (a mix of beef and pork), cook thoroughly, season with salt and pepper, and add a splash of white wine to deglaze.
- Add the pâté to the meat for creaminess and mix everything well. For the béchamel, melt the butter in a pan, add the flour, and cook for a couple of minutes before gradually pouring in the milk, stirring until you get a smooth sauce.
- Put the filling into a piping bag to easily fill the cannelloni tubes.
- Grease an oven-safe dish with fried tomato sauce. Arrange the filled cannelloni neatly, like Tetris.
- Cover the cannelloni with plenty of béchamel and bake for 20 minutes at 180 degrees.
- Remove from the oven, sprinkle generously with grated cheese, and return to the oven for another 20 minutes until golden brown.
- Serve the cannelloni hot and enjoy this homemade wonder.
Categories: Rice & Pasta · All recipes
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