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Cannelloni with meat in "Béchamel" sauce

Cannelloni – large pasta with a large diameter hole. Meat-filled cannelloni – is a European interpretation of our «Flotsam-style pasta» but it takes a little longer to prepare. However, this dish looks more festive and has a richer and milder flavor.

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cannelloni with meat in béchamel sauce

Constituents:

  • cannelloni – 300 gr.
  • minced meat – 500 gr.
  • onion – 1 pc.
  • cheese – 150 gr.
  • sauce «Bechamel»

Cooking:

Prepare the stuffing. To do this, fry finely chopped onions lightly in vegetable oil, add minced meat and fry until cooked. Season with salt and pepper and cool.

fry the mince

If it says on the package of cannelloni that they need to be boiled before cooking, then boil them. And if it doesn't say so – use raw.

And if it doesn't say so – use raw.

cannelloni pasta

Fill the cannelloni with the stuffing.
Pour a little sauce «Béchamel» on the bottom of a heatproof dish with high sides, place the cannelloni and pour the rest of the sauce, so that the cannelloni are covered with the sauce completely.

cannelloni

Place in a preheated oven at 200 degrees for 25 minutes. After 25 minutes, sprinkle the dish with grated cheese and place in the oven for another 10 minutes. 

Serve hot.

Enjoy!

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