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
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Heat a pan over medium-high heat and melt the ghee. Add the ground beef and grated onion and break the beef apart.
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Season with salt and black pepper and continue to stir until the meat and onion are browned.
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Add the tomato paste and strained tomato juice (Puree).
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For a more Italian flavor, add the thyme and basil.
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Stir everything well, then lower the heat, cover the pan, and let it simmer.
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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.
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In a large pan over medium heat, melt the butter. Add the flour and stir it into the butter until it forms a paste.
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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.
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Season with salt, black pepper, and a bouillon cube. Stir well and remove from the heat.
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Use a baking dish that fits the length of the cannelloni shells.
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Spread a quarter of the béchamel sauce on the bottom of the dish, followed by a little of the meat sauce.
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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.
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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.
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Since the pasta is raw, cover the baking dish with foil to ensure the pasta cooks before the cheese browns.
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Place the dish in a preheated oven at 220°C. After 30 to 45 minutes, the cannelloni should be tender.
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Remove the foil, turn on the broiler, and bake until the cheese is melted and golden brown. Serve hot.
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