Cannelloni with meat sauce, a rich and delicious first course, perfect for Sunday and festive occasions. To shorten the preparation, I used dry cannelloni, which are very practical and still excellent if you choose quality pasta. The filling is a classic meat sauce, to which I added a little béchamel to make it creamier. Once stuffed, the cannelloni are browned in the oven, covered with béchamel and Parmesan. Try this recipe, it’s very simple but really delicious!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 307.34 (Kcal)
- Carbohydrates 25.14 (g) of which sugars 7.87 (g)
- Proteins 12.81 (g)
- Fat 17.24 (g) of which saturated 9.67 (g)of which unsaturated 6.69 (g)
- Fibers 2.69 (g)
- Sodium 788.35 (mg)
Indicative values for a portion of 300 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
- 12 egg cannelloni (dry)
- meat sauce (about 14 oz)
- 1.1 lbs béchamel sauce
- grated Parmesan cheese
- salt
- pepper
Tools
- Baking dish
- Pan
- Pot
- Piping bag
- Bowl
Preparation
Prepare a classic meat sauce following my recipe, or with your own home recipe.
Blanch the cannelloni in salted boiling water for one minute (not more, otherwise you will struggle to fill them).
Drain them and let them dry on a towel or paper towel.
In a bowl, mix the meat sauce with 3-4 tablespoons of béchamel, taken from the total.
Transfer the obtained filling into a disposable piping bag and cut off the tip (no need to use a nozzle).
Fill the cannelloni, first from one side then from the other, until they are evenly filled.
Grease the bottom of a baking dish with a thin layer of béchamel and arrange the cannelloni, side by side (1).
Cover them on the surface with a couple of tablespoons of meat sauce and the remaining béchamel.
Finally, sprinkle with grated Parmesan and a pinch of pepper if desired (2).
Place the tray in a fan-assisted oven at 356-374°F and bake for about 30 minutes.
The cannelloni with meat sauce are ready, let them rest out of the oven for a few minutes before serving. If you have some meat sauce left over, you can add it directly to the plates.
Tips and Notes
You can prepare the cannelloni the day before and brown them in the oven before serving.
If you used fresh ingredients, you can freeze the remaining portions.
Before turning off the oven, check that the pasta is cooked by inserting a toothpick or fork.
Instead of dry cannelloni, you can use fresh pasta sheets, which you will roll around the filling.
