Cannelloni with white meat sauce is an easy-to-make, tasty, and refined main course.
Perfect for Sunday lunch or festive days, they are very easy to prepare starting with the lasagna sheets to roll, which must be very thin to avoid pre-cooking, but suitable for direct baking in the oven.
Read on to learn how to make cannelloni with white meat sauce with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 egg lasagna sheets (very thin fresh)
- 14 oz mixed ground meat
- Half onion
- Half carrot
- 1 stalk celery
- 2 cups broth
- 1 tbsp flour
- Half cup white wine
- 1.7 cups béchamel
- grana cheese (grated)
- extra virgin olive oil
- salt
Preparation of Cannelloni with White Meat Sauce
Chop the onion, carrot, and celery stalk.
In a saucepan, heat a base of extra virgin olive oil and sauté the vegetables for a few minutes, until the onion is light and translucent.Add the minced meat and flour, stir to brown it on all sides, and deglaze with white wine.
Add the hot broth, stir, lower the heat, and cook, covering the pot with a lid, for forty-five minutes.
At the end of cooking, adjust the salt and let cool.
Lay the lasagna sheets on a work surface and place one or two tablespoons of meat sauce one centimeter from the edge of the shorter side of each rectangle. Distribute it into a parallel cord to the short side and roll up the pasta sheet, creating your cannelloni.Place a few tablespoons of béchamel at the bottom of a baking dish and spread it over the entire base with the back of the spoon.
Arrange the cannelloni in the dish, cover them with the remaining béchamel and white meat sauce, and a sprinkle of grated grana cheese.
Bake in a static oven, at 375°F preheated for twenty minutes.
Remove from the oven and serve immediately, piping hot your cannelloni with white meat sauce.
Notes
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