Italian large pasta cannelloni, as a rule, is prepared by stuffing and then baking in the oven with sauce and cheese. From our recipe below, you will learn how to cook cannelloni with minced meat and vegetable filling under a creamy milk sauce called béchamel .
How to prepare cannelloni with minced meat at home?
Ingredients:
- cannelloni - 12 pieces;
- minced meat - 420 g;
- onion - 280 g;
- garlic - 2 cloves;
- carrots - 80 g;
- tomato sauce - 150 g;
- hard cheese - 220 g;
- milk - 900 ml;
- butter - 125 g;
- flour - 90 g;
- vegetable oil;
- ground black pepper;
- a mixture of dried Italian herbs;
- salt.
Preparation
The first thing we'll do is stuffing for cannelloni. For this, we clean and shred small cubes onions and garlic, and carrots are cleaned and let through a fine grater. We put the prepared vegetable set in a frying pan with warmed-up refined oil and pass for seven minutes. Now add the minced meat, and fry it together with vegetables, stirring and kneading the balls, for another ten minutes. We fill the mass with salt, ground black pepper, add the tomato sauce, and then under the lid on low intensity fire for another five minutes. After that, we remove the filling from the fire, let it cool down, and mix it with grated cheese, taking half of its total quantity.
In a large thick-walled frying pan or stew-pan, we dissolve the butter, pour in the flour and pass it, continuously stirring intensively, until you acquire a golden hue. Now pour in warm milk, also constantly strenuously interfering, weap the mass with salt, ground black pepper, add a mixture of dried Italian herbs, warm the sauce to a boil and remove from heat.
We fill the cannelloni with the prepared stuffing not too tightly to avoid cracking during further cooking and put it in a baking dish, having smeared its bottom first with oil, and then with the prepared sauce. Fill also the stuffed pasta with sauce from above so that they are completely covered by it. If its amount was insufficient for this, add a little broth or water.
We rub the surface of the dish with the remaining grated cheese and place it in a heated oven. The temperature regime for this dish is set at 185 degrees, and cook it for thirty minutes.