Cannelloni – Baked and Stuffed Pasta Rolls

Cannelloni – Baked and Stuffed Pasta Rolls

Cannelloni (pronounced [kannelˈloːni]; Italian for “large reeds”) are a cylindrical type of pasta generally served baked with a filling and covered by a sauce in Italian cuisine. Some types of cannelloni need to be boiled beforehand, while for others it is enough to use a more dilute sauce or filling.

Popular stuffings include spinach and ricotta or minced beef. The sauces typically used are Napoletani underneath and besciamella sauce to cover the top.

Preparation time: 30 minutes
Cooking time: 20-30 minutes
Servings: 4

Ingredients
8 sheets fresh pasta (about 20 x 12 cm)
(about 8 x 5 inch)
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1 tablespoon butter
Filling:
2 tablespoons olive oil
1/2 dl [0,1 pt]  onion, chopped
1 clove garlic, pressed
250 g [0,55 lb] minced beef
2 tomatoes without seeds, skinned and chopped
1 tablespoon bread crumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried marjoram
1 egg, stirred
salt and freshly ground black pepper
Sauce:
3 tablespoons butter
1 dl [0,2 pt] flour
1 1/2 dl [0,3 pt] warm household cream
salt and pepper
grated nutmeg

Approach

[1] Make the filling: Heat the oil in a saucepan, add the onion and garlic and sauté for five minutes until soft. Stir in the ground beef and brown it. Stir constantly. Add the tomatoes and let it all cook for 10 minutes on low heat and under cover. Remove the pan  from the heat and stir in bread crumbs, cheese, marjoram, eggs and spices. Set aside to cool.

[2] Make the sauce: Melt the butter in a frying pan and stir in flour. Cook gently over low heat for 1 minute. Stir well. Put the pan aside and stir in the household cream. Bring to a boil again, do not forget to stir well all the time, until it becomes viscous and silky. Season with salt, pepper and nutmeg. Put on the lid and keep warm.

[3] Boil the pasta sheets with oil for a few minutes in a saucepan of boiling salted vann. They should be soft but al dente. pick them up with a slotted spoon and let them drain off well.

[4] Put some filling along one of the long edge of each pasta sheet, before you roll them into a cylinder. place the cylinders close to each other in a well-greased baking dish and cover with the sauce. The sauce should cover the pasta cylinders completely. Sprinkle with Parmesan cheese and add a few butter flakes. Bake in preheated oven at 190° C / 375° F for 20-30 minutes, until the dish bubbles and has turned golden.

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