Cannelloni with Béchamel

Description

Cannelloni stuffed with beef and smothered in béchamel sauce, then baked to absolute perfection.

Ingredients
    Beef Filling
  • 2 tbsp olive oil
  • 1 lb lean ground beef
  • 1 small carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano
  • 3/4 cup beef broth (or 1 bouillon cube + 3/4 cup hot water)
  • 3 cups crushed tomatoes
  • 1-2 tbsp brown sugar
    • Béchamel Sauce
  • 1/4 cup unsalted butter
  • 1/4 cup + 1 tbsp all-purpose flour
  • 2 cups whole milk, slightly warmed
  • 1 tsp salt
  • 1/4 tsp ground white pepper
  • 1/4 tsp ground nutmeg
    • Assembling
  • 6-14 fresh lasagna sheets or boxed cannelloni shells
  • 1-2 tbsp parmesan or Parmigianino Reggiano, grated
  • choice of herb, finely chopped (for garnish)
Instructions
  1. 1

    Beef filling: heat skillet over medium-high heat. Once hot, add olive oil. Add the beef and cook until completely browned, about 5-7 minutes. 

  2. 2

    Add the carrots, celery, and onion, and cook until softened, stirring occasionally. Add garlic and cook for 1 minute. 

  3. 3

    Add salt, black pepper, and oregano, and mix. Add in the beef broth and stir, scraping the bottom if needed. Continue to cook and mix for a couple of minutes. 

  4. 4

    Add crushed tomatoes, mix, and bring to a boil. Reduce heat to low, cover, and cook for 1 hour. Give it a stir every 25 minutes. Taste and adjust for salt, if needed. If the sauce is too sour, add sugar, 1 tbsp at a time, until it reaches your preference. Set the sauce aside until ready to use. 

  5. 5

    Béchamel sauce: heat a heavy bottom saucepan over medium-low heat. Add the butter and allow to melt. Add the flour and whisk for 1-2 minutes, until you no longer smell raw flour. Add the milk in 3 parts, whisking very well after each addition (this will prevent lumps and make a smooth, silky sauce). Add the salt, white pepper, and nutmeg, and continue to whisk until the mixture is thickened and can coat the back of a wooden spoon. *See notes below for more tips on making this sauce*

  6. 6

    *See notes below for more information about the lasagna sheets or cannelloni shells that you choose to use* Preheat oven to 375F. Place 2-3 tbsp of the beef filling onto the end of the lasagna sheet, then roll it over so that the ends overlap at the bottom and filling is trapped inside. If using shells, simply stuff them with the beef filling. Continue this until most of the beef filling is used up (save some that you can spoon over the top of the cannelloni). 

  7. 7

    In a baking dish big enough to hold all the cannelloni, spread a thin layer of béchamel sauce on the bottom. Place the rolled or stuffed cannelloni over the béchamel sauce that you just spread. Pour the remaining béchamel sauce over top of the cannelloni. Then, spoon over the beef filling that you saved in the step above. Sprinkle the grated cheese over. 

  8. 8

    Cover with foil and bake in the preheated oven for 25 minutes. Remove foil and bake for 10 more minutes. In the last 5 minutes, turn the oven up to broil (550F). 

  9. 9

    Remove from oven and allow to rest for 10 minutes. Sprinkle your favourite finely chopped herb over top and serve. 

Keywords: Cannelloni with bechamel, How to stuff cannelloni, Bechamel sauce for cannelloni, Meat cannelloni recipe Italian, béchamel sauce, cannelloni recipe, fall recipes, italian recipes
Read it online: https://www.spoonfulofscrumptious.com/recipe/cannelloni-with-bechamel/