Delicious filled pasta tubes, generously covered with béchamel and tomato sauce. A classic of Italian cuisine, ideal for a cosy family meal or festive lunch, and very easy to make with ready-made cannelloni.
Cannelloni
Cannelloni
Method
01
Prepare the ragù
Finely chop the onion, celery and carrot. Remove the skin from the sausage and roughly chop the meat. Heat olive oil and fry the sausage golden brown. Add the vegetables and stew for 5–6 minutes until soft. Stir in the minced beef and brown. Deglaze with the red wine and let it evaporate. Add the passata, season with salt, cover and leave to simmer gently for approx. 1 hour.
02
Béchamel sauce
Heat the milk with a pinch of nutmeg and salt. In another pan, melt the butter, add the flour and stir to a roux. Take off the heat and gradually pour in the warm milk, stirring constantly. Return to the heat and stir until the béchamel is thick and smooth (4–5 minutes).
03
Fill the cannelloni
Mix the ragù with 15 g of grated Parmesan. Fill the cannelloni with this mixture (use a piping bag if you like).
04
Assemble and bake
Grease an ovenproof dish and cover the base with a thin layer of béchamel. Put the filled cannelloni in, cover with the remaining ragù and pour the béchamel over the top. Sprinkle with the remaining Parmesan. Bake at 200 °C (fan) for 25–30 minutes and turn on the grill (240 °C) for the last 5 minutes for a golden-brown crust.
Tips & notes
Use a piping bag to fill the cannelloni neatly. Storage: max. 1–2 days covered in the fridge, or freeze (provided it was made with fresh ingredients).
Variations
- Replace the sausage (salsiccia) entirely with extra minced beef for a milder ragù.
- Make the filling vegetarian with ricotta and spinach instead of meat.
Contains:
Gluten
Milk
Celery
Sulphites
Serve with
| Calories | 967 kcal |
|---|---|
| Protein | 53 g |
| Carbohydrates | 53 g |
| Fat | 59 g |
| Fibre | 5 g |
Estimated values, calculated from standard nutritional values per ingredient.
