Cannelloni
A simple, but delicious meal any night of the week.
This traditional cannelloni can be made using the bolognese detailed below, or change it up with leftover chicken, spinach and vegetables.
- COOKING TIME : 40
- PREPARATION TIME : 60
- 250g of fresh or dried pasta sheets (if using dried pasta you will need to boil first to soften)
- 60 g of parmigiano cheese (30 g for the filling)
- a few knobs of butter
- 70 g of leeks
- 30 g of celery
- 3 tablespoons of olive oil
- 350 g of minced beef (prime lean beef)
- 200 ml of stock
- 80 g of spinach
- 60 g of fresh tomato
- 1 egg
- Bechamel sauce:
- 30g of butter
- 30g of flour
- 500 ml of milk
- salt
- nutmeg
Step 1
Cut the celery and leek into julienne strips and sauté them in a casserole dish with the olive oil.
Step 2
Add the mince then season with salt and pepper.
Step 3
Add the spinach and the chopped tomato.
Step 4
Add the stock and finish cooking the meat. The filling must be soft but not too runny.
Step 5
Mix well, add the whole egg, the parmigiano cheese and the nutmeg. Mix well.
Step 6
Alternatively bake in your oven at 180°c for 45 - 60 minutes.
To make the bechamel sauce melt the butter then add the flour, mixing thoroughly all the time to prevent any lumps forming.
Step 7
Add milk a little at a time and continue cooking, stirring until the sauce reaches the desired consistency. Once cooked, season with a little salt and grated nutmeg.
Step 8
With the aid of a piping bag, fill the pasta sheets and roll them up. Cut the cannelloni to the desired size.
Step 9
Butter the dish and spread a ladle of sauce over the bottom.
Step 10
Arrange the cannelloni in the dish and cover with the remaining sauce. Sprinkle with parmigiano cheese.
Step 11
If you have a Hotpoint Multiflow oven: Select “CASSEROLE” from the “RECIPES” menu then the “CANNELLONI” recipe and confirm.
Step 12
Alternatively bake in your oven at 180°c for 25 - 40 minutes.
