Cannelloni
Cannelloni
Description
This recipe proves how changing the shape of pasta can completely transform a dish. This recipe features cannelloni pasta stuffed with a rich meat sauce and topped with a creamy béchamel, all baked to a golden perfection.
Ingredients
⇵
For the Meat Sauce
For the Béchamel Sauce
Instructions
Heat a pan over medium-high heat and melt the ghee. Add the ground beef and grated onion and break the beef apart.
Season with salt and black pepper and continue to stir until the meat and onion are browned.
Add the tomato paste and strained tomato juice (Puree).
For a more Italian flavor, add the thyme and basil.
Stir everything well, then lower the heat, cover the pan, and let it simmer.
If the sauce becomes too thick, add a little water to maintain a sauce consistency. After about 10 minutes, the sauce will have a richer color and aroma.
In a large pan over medium heat, melt the butter. Add the flour and stir it into the butter until it forms a paste.
Gradually add the milk while stirring constantly to prevent clumps. Continue to stir until the sauce reaches a consistency slightly thinner than your desired final béchamel.
Season with salt, black pepper, and a bouillon cube. Stir well and remove from the heat.
Use a baking dish that fits the length of the cannelloni shells.
Spread a quarter of the béchamel sauce on the bottom of the dish, followed by a little of the meat sauce.
Take the raw cannelloni shells and stuff them with the prepared meat sauce. You can use a piping bag or your hands to stuff them.
Arrange the stuffed cannelloni in a single layer in the baking dish. Cover the cannelloni with the rest of the béchamel sauce and top with mozzarella cheese.
Since the pasta is raw, cover the baking dish with foil to ensure the pasta cooks before the cheese browns.
Place the dish in a preheated oven at 220°C. After 30 to 45 minutes, the cannelloni should be tender.
Remove the foil, turn on the broiler, and bake until the cheese is melted and golden brown. Serve hot.
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