Italian baked cannelloni

    (151)
    1 hour

    This is a very special old Italian dish that warms your stomach, as well as your heart. It is a labour of love, but worth every bite! For a different taste, you can use a combination of beef and pork mince.


    160 people made this

    Ingredients
    Serves: 6 

    • 125ml olive oil
    • 450g lean mince
    • 1 onion, thinly sliced
    • 1/4 teaspoon dried sage
    • 1/4 teaspoon dried rosemary
    • salt to taste
    • 125ml white wine
    • 350g mozzarella cheese, cubed
    • 2 egg yolks
    • 50g butter
    • 4 tablespoons plain flour
    • 500ml milk
    • 2 (400g) tins whole plum tomatoes
    • 1 onion, thinly sliced
    • 30g butter
    • 125ml white wine
    • salt and pepper to taste
    • 12 cannelloni

    Method
    Prep:45min  ›  Cook:15min  ›  Ready in:1hr 

    1. To make the cannelloni filling: In a large frying pan over medium heat, warm oil and saute beef with the onion, sage and rosemary; cook until meat is evenly browned and crumbly. Add salt and 125ml white wine; cook until wine is evaporated.
    2. To make the Bechamel sauce: Melt 50g butter in a medium saucepan over medium heat. Add flour and stir until well incorporated. Stir in milk and bring to a slow boil until mixture thickens. Stir into the meat mixture and mix well. Stir in the mozzarella and egg yolks; set aside.
    3. In a medium saucepan over medium-low heat, melt 30g butter and saute onion until soft and translucent. Add 125ml white wine and let it cook down to evaporate; add tomatoes and salt. Mix well; simmer for 15 minutes.
    4. Bring a large pot of lightly salted water to the boil. Add pasta, a few at a time, and cook for 8 to 10 minutes or until al dente; using a slotted spoon, remove immediately to a pot filled with cold water. Lift pasta out with slotted spoon and arrange on a flat surface.
    5. Preheat oven to 200 C / Gas 5.
    6. Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. In a 22x33cm baking dish, place cannelloni and cover with tomato mixture.
    7. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.

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    Reviews & ratings
    Average global rating:
    (151)

    Reviews in English (103)

    5

    Mmmmm! Will make this one again!!  -  06 Oct 2009

    0

    Super Yummy. I read some of the reviews and adjusted accordingly. The overall flavor was great and well received by our guests. I found small cannelloni tubes at our local Italian deli and used those (abut 20 in a 250g packet) these save some time as they can be filled uncooked. I tried to make the Bechamel a bit thicker to try to avoid a thin meat sauce but it didn't do much. I used two fresh mozzarella balls (the ones that come in liquid filled pouches 125g each). This is likely the reason for the thin sauce as this does not melt in to help thicken. I end up putting two fingers over one end and scooping straight in the pot. I also added 500ml of Passata to bulk out the tomato sauce volume and add a more intense flavor. The last tweak was adding about 50g fine grated Parmesan to the tomato sauce and then a healthy further grating over the top before baking. The only change I'll make next time is adding the Parmesan to the meat sauce to help thicken.  -  30 Jul 2017

    0

    Needs more tomato mix  -  20 Feb 2017

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