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Cannelloni with ground meat and béchamel sauce
Cannelloni with ground meat and béchamel sauce
Method

For the tomato sauce

  • Place a pot over high heat and add the olive oil.
  • Coarsely chop the onions and add them to the pot.
  • Finely chop the garlic and add to the pot.
  • Add the thyme and the 1 tablespoon of basil leaves. Mix with a wooden spoon.
  • Add the sugar, nutmeg and cinnamon. Sauté for 2-3 minutes to caramelize.
  • Add the tomato paste. Mix with a wooden spoon and scrape the bottom of the pan to sauté the tomato paste, until golden. This will help it lose its bitterness.
  • Add the wine and allow it to evaporate.
  • Add the canned tomatoes and oregano. Mix.
  • As soon as the mixture comes to a boil, add the remaining 1 tablespoon of basil leaves, salt and pepper.
  • Mix, remove from heat and set aside.

For the ground meat

  • Place a pot over high heat and add 1 tablespoon of olive oil.
  • Add the ground meat and sauté for 3-4 minutes, until golden.
  • Add half of the tomato sauce to a baking pan and the remaining half to the pan with the ground meat.
  • Season with salt and pepper.
  • As soon as the liquid in the pan has evaporated, remove from heat and set aside.

For the béchamel sauce

  • Place a pot over medium heat.
  • Add the butter and whisk until it melts.
  • Add the flour and whisk until incorporated.
  • Add the milk in small batches, while continuously whisking so that no lumps form.
  • Season with salt and pepper. As soon as you see the first bubble appear in the mixture and the béchamel sauce thickens, remove from heat.
  • Add the egg yolks, nutmeg and 50 g parmesan. Whisk until incorporated.

To assemble

  • Preheat oven to 180* C (350* F) Fan.
  • Place one cannelloni at a time in the pot and fill with mixture by using your hands.
  • Transfer each filled cannelloni to the baking pan, placing them one next to the other over the tomato sauce.
  • Pour the béchamel sauce over them and spread it evenly with a spoon, making sure the whole surface of the cannelloni is completely covered.
  • Sprinkle with 50 g of parmesan and cover baking pan with parchment paper first and then with aluminum foil.
  • Bake for 30 minutes.
  • Uncover and bake again for 15 minutes, until golden.
  • When ready, remove from oven and allow to cool.
  • Serve with basil leaves.
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Nutritional
Chart

Nutrition information per portion

418
Calories (kcal)
21 %

Calories

Shows how much energy food releases to our bodies. Daily caloric intake depends mainly on the person’s weight, sex and physical activity level. An average individual needs about 2000 kcal / day.

25.2
Total Fat (g)
36 %

Fatty Acids

Are essential to give energy to the body while helping to maintain the body temperature. They are divided into saturated "bad" fats and unsaturated "good" fats.

12.3
Saturated Fat (g)
62 %

Saturated Fats

Known as "bad" fats are mainly found in animal foods. It is important to check and control on a daily basis the amount you consume.

14.8
Total Carbs (g)
6 %

Carbohydrates

The main source of energy for the body. Great sources are the bread, cereals and pasta. Use complex carbohydrates as they make you feel satiated while they have higher nutritional value.

7.4
Sugars (g)
8 %

Sugars

Try to consume sugars from raw foods and limit processed sugar. It is important to check the labels of the products you buy so you can calculate how much you consume daily.

31.0
Protein (g)
62 %

Protein

It is necessary for the muscle growth and helps the cells to function well. You can find it in meat, fish, dairy, eggs, pulses, nuts and seeds.

1.3
Fibre (g)
5 %

Fibers

They are mainly found in plant foods and they can help regulate a good bowel movement while maintaining a balanced weight. Aim for at least 25 grams of fiber daily.

0.52
Sodium (g)
9 %

Salt

A small amount of salt daily is necessary for the body. Be careful though not to overdo it and not to exceed 6 grams of salt daily

*Based on an adult’s daily reference intake of 2000 kcal.