Cannelloni
June 27, 2024 by Kimberly
Imagine biting into perfectly baked Cannelloni, stuffed with rich, savory beef filling, all wrapped in a golden, crispy bechamel parmesan top. It’s comfort food heaven in every bite!
2 HOURS
55 MINUTES
MITTEL
OMNIVORE
ITALIENISCH
872 PER PORTION
KUSCHELIGES
KLASSIKER
ABENDESSEN
GANZJÄHRIG
ÜBER DIESES REZEPT
Cannelloni, the classic Italian comfort dish, is a true crowd-pleaser with its hearty fillings and rich, creamy sauce. Perfect for gatherings, it promises to be the star of your dining table.
How to serve
Serve your Cannelloni fresh out of the oven, topped with parmesan for that irresistible cheese pull. Accompany it with a simple green salad and a glass of delicious red wine for an authentic Italian dining experience. Whether it’s a cozy family dinner or a more festive occasion, cannelloni adapts to both, pleasing everyone who takes a bite.
How to store
Leftover Cannelloni can be refrigerated in an airtight container for up to three days, making it a fantastic make-ahead dish. Simply reheat in the oven until thoroughly warm and enjoy!
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Cannelloni
- Dauer: 2 hrs 55 min
- Portionen: 6
Description
Empfohlenes Equipment
- scharfes Messer
- Schneidebrett
- vegetable peeler
- großer Topf
- baking dish
- medium-sized pot
- whisk
- medium-sized bowl
- piping bag
Zutaten
- 24 cannelloni roles
- 40 g parmesan
- 125 g mozzarella
- fresh basil
- 500 g minced beef
- 500 g minced pork
- 700 milliliters beef stock
- 1 tbsp butter
- 1 tbsp clarified butter
- 1 weiße Zwiebel
- 1/2 celery stick
- 1 carrot
- 4 garlic cloves
- 100 milliliters dry white wine
- 800 g canned tomatoes
- 2 tbsp tomato paste
- 1/2 tsp oregano
- 1/4 tsp cinnamon
- 1/4 tsp chili flakes
- 1 tsp salt
- 1/4 tsp black pepper
- 500 milliliters full-fat cow milk
- 50 g butter
- 50 g all-purpose flour
- 1/8 tsp white pepper
- 3/8 tsp salt
- freshly grated nutmeg to taste
ZUBEREITUNG
- Peel the carrots, onion, and garlic, and chop them along with the celery into very small pieces. Set aside.
- Melt the clarified butter in a large pot and thoroughly brown the minced meat until a nice crust forms on the bottom. Then remove the meat from the pot and set it aside in a bowl.
- Now add the carrots, onion, garlic, and celery to the pot with 1 tbsp butter and sauté for about 5 minutes until soft. Deglaze with white wine and scrape up the crusty from the bottom. Return the ground meat to the pot along with tomato paste and a pinch of salt. Sauté for 1-2 minutes.
- Add beef broth and canned tomatoes and simmer over medium heat for about 1 hour without a lid. The consistency should be creamy-thick, neither too liquid nor too solid, just firm enough so that it doesn’t run out of the cannelloni when filling them. Now add oregano, salt, pepper, chili, and cinnamon, and season well. Set the filling aside to cool slightly.
- Meanwhile, prepare the béchamel sauce. The recipe can be found here: Béchamel Sauce. Once prepared, set it aside. Preheat the oven to 200°C / 392°F.
- Set up your cannelloni filling station. You’ll need the meat filling in the pot, a piping bag, a baking dish, and a spoon. Place about 4 tablespoons of the meat filling at the bottom of the baking dish. Fill your piping bag with a few tablespoons of the filling and pipe it into the cannelloni. I recommend not overfilling the piping bag to maintain control. Fill all the cannelloni one by one and arrange them in a single layer over the sauce in your baking dish. Spread the remaining sauce over the cannelloni.
- Next, pour the béchamel over the cannelloni, ensuring all gaps are filled with sauce. Top with grated mozzarella and Parmesan.
- Cover the baking dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil, increase the oven temperature to 220°C / 428°F, and bake for an additional 15 minutes until the cheese is crispy. Optionally, you can slice fresh basil into fine strips and sprinkle over the cannelloni.
Notes
The calorie information may vary depending on the product used, country and region.
- Passive Time: 1 hour 45 min
- Cook Time: 60 min
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