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Meat Cannelloni

This is a classic Italian recipe that I use to prepare for special occasions when I want to surprise, especially when my commensals are kids. They just love the combination of gravy, cheese and pasta.

Meat cannelloni are very simple to prepare also you can make them in advance and keep them freeze up to five days. It is perfect to take to the work and feel like you are eating in a restaurant.

This recipe can also be vegetarian if you please. Just replace the minced meat for chopped eggplant.


For cannelloni


For the béchamel sauce



Meat preparation

Peel the garlic and onion, chop finely and sauté with a little extra virgin olive oil. Add the minced meat, a pinch of salt, oregano and the black pepper. When the meat is cooked, we incorporate a couple of tablespoons of tomato sauce, mix and reserve.

Béchamel preparation


We started putting the butter in the pan where we are going to prepare the béchamel sauce over medium heat and fully melt. Add the chopped onion and mix until the onion is soft. After this, add the flour gradually, stirring until completely blended.

Then we will add the milk slowly and keep on low heat for several minutes, stirring continuously, until the béchamel acquire the desired texture. After pouring the milk, add salt and nutmeg and ground pepper.


Putting together the meat cannelloni


Put the cannelloni in hot water for about fifteen minutes, moving occasionally to prevent sticking between them. Once that time has passed take them out of the water. Fill the cannelloni with the meat.

In a baking tin, put the rest of the tomato sauce as a base. Then put the cannelloni and the mozzarella cheese on top. Cover with the béchamel and parmesan cheese. Bake at 200 ° C for 20 minutes.


Final Result


Meat Cannelloni - final result

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