The cannelloni with white ragù are a great alternative to classic lasagna. They are an excellent first course rich in flavor, perfect for family Sundays and holidays. A while ago, I presented white ragù lasagna which was very good and tasty, and I wanted to replicate it in a different format. If you prefer, you can enrich them by adding peas and bacon. If you try them, let me know in the comments, a kiss from Chicca!

If you are looking for other recipes with Cannelloni, take a look at these:

Difficulty: Easy
Cost: Economical
Preparation time: 20 Minutes
Portions: 10
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

327.23 Kcal

calories per serving

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Energy 327.23 (Kcal)
Carbohydrates 14.80 (g) of which sugars 3.09 (g)
Proteins 21.31 (g)
Fat 19.35 (g) of which saturated 6.36 (g)of which unsaturated 5.12 (g)
Fibers 0.96 (g)
Sodium 557.80 (mg)

Indicative values for a portion of 120 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

5 oz thin egg lasagna sheets
3/4 cup béchamel sauce
1/3 cup grated Parmesan cheese
7 oz scamorza cheese
3.5 oz mozzarella cheese
14 oz ground beef (or mixed with pork)
1 carrot
1/2 onion
1 celery stalk
2 tbsp extra virgin olive oil
1 clove garlic
1/2 cup wine

How to Make Cannelloni with White Ragù

Chop celery, carrot, and onion, then sauté in a large pot with a swirl of extra virgin olive oil and a clove of garlic.
Add the ground meat and cook for about 10 minutes, then season with salt and pepper.
Pour in the wine and let it evaporate, salt, stir, and continue cooking for about 30 minutes. If necessary, add a ladle of broth or hot water.
At this point, add the béchamel sauce and the cheese cut into pieces to the sauce.
Take a sheet of puff pastry and fill it with the prepared sauce and some cubes of scamorza.
Then roll up the pastry on itself to form cylinders. Spread a couple of tablespoons of béchamel sauce on the bottom of a baking dish and place your cannelloni
Cover them with the remaining ragù and cheeses, the scamorza and grated Parmesan.
Bake in a preheated static oven at 375°F (190°C) for 15-20 minutes on the middle rack.