tastycraze.com»Recipes»Pasta»Cannelloni with Veal Mince and Bechamel Sauce

Cannelloni with Veal Mince and Bechamel Sauce

Topato
Translated by
Topato
Cannelloni with Veal Mince and Bechamel Sauce
09/05/2018
Favorites
Cook
Add
Report
Preparation
20 min.
Cooking
40 min.
Тotal
60 min.
Servings
4
"Wherever it smells of Cannelloni with Veal Mince and Bechamel Sauce, it smells of joy."

Ingredients

  • cannelloni - 1 pack
  • mince - 17.5 oz (500 g), veal
  • olive oil - 3 tbsp
  • onions - 1 head
  • garlic - 3 cloves
  • mushrooms - 4, fresh
  • peppers - 5
  • carrots - 1
  • black pepper - to taste
  • salt - to taste
  • Sauce
  • butter - 2 tbsp (30 g)
  • flour - 6 tbsp
  • milk - 2 cups (500 ml)
  • nutmeg - 1 pinch
  • salt - to taste
  • parmesan - 4 oz (120 g), for sprinkling
measures

How to cook

Braise the onions and garlic until golden. Add the diced carrots, mince, peppers and mushrooms.

Pour in a little water, season with salt and black pepper. Boil the pasta according to packet directions, drain it and leave to cool. After the sauce cools as well, fill the cannelloni with sauce and filling.

Bechamel sauce: Braise the flour in the butter, pour in the milk in a thin trickle while stirring nonstop. Sprinkle with nutmeg and season with the salt. You need to get a thick sauce.

Pour 2/3 of the sauce in the tray, arrange the pasta and top off with the remaining sauce. Sprinkle with the parmesan and cover with foil. Bake about 30 min. For the final 5 min. of baking, remove the foil and finish baking.

Rating

5
51
40
30
20
10
Give your rating:
Facebook
Favorites
Twitter
Pinterest