Approx. 870 Kcal per person
The classic meat-filled cannelloni are a staple at my home on festive days, and if I can choose, I prefer cannelloni over classic lasagna, although I like it very much.
Since I’m not a fan of eating pasta, however, when it’s a holiday and I’m offered pasta dishes like cannelloni, lasagna, ravioli… I certainly don’t say no!!!
On Christmas, Easter, and other important occasions, cannelloni take center stage, but sometimes I make them on a Sunday or special day during the year when my husband might not be working and we’re all at the table.
When I prepare them, I usually make a lot and then freeze them for future occasions, maybe for unexpected guests.
Make my recipe too and let me know if you liked it!!!
- Preparation time: 30 Minutes
- Portions: 4-5 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Classic Cannelloni Pasta
- 4 Eggs
- 50 ml Water
- 1 1/2 teaspoon Salt
- 400 g Re-milled durum wheat semolina
- 100 g All-purpose flour
- 100 g All-purpose flour for rolling the sheets
- 1 kg Mixed minced veal and pork
- to taste Nutmeg
- to taste Salt
- 1 tablespoon Extra virgin olive oil
- 2 tablespoons Bechamel sauce
- 800 g Canned peeled tomatoes
- to taste Salt
- 1 tablespoon Extra virgin olive oil
- 1 1/2 Onion
- 200 g Parmigiano Reggiano cheese
Preparation of Classic Cannelloni
Tomato sauce preparation
Take a pan and add the extra virgin oil, heat it and add the chopped or blended onion (according to your taste), let it fry a little, and then pour in the peeled tomatoes passed through a food mill.
Adjust the salt and let it cook with the lid on, stirring and checking from time to time.
Filling preparation
In a tall pot, add the extra virgin oil and heat it, meanwhile adding the minced meat and stir it from time to time to cook it well, then add salt and nutmeg and continue stirring until the meat is well cooked, finally add 2 tablespoons of bechamel sauce, mix well and remove from heat.
Pasta preparation
Make a dough as for homemade pasta and once the sheets are done, they are boiled just like for lasagna, once boiled, the filling is placed inside, and the excess pasta is rolled and cut off.
An alternative is to buy ready-made dry pasta cannelloni, but honestly, I prefer to make everything myself.
Once you have stuffed the cannelloni, take a baking dish and put some sauce on the base, place the cannelloni and cover them with the sauce, sprinkle them with plenty of Parmigiano.
Bake covered with foil in a preheated oven at 392°F (200°C) for about 30 minutes, checking the cooking, then remove the foil and let it finish cooking for a few minutes until the surface is browned.
