Cannelloni with Minced Meat: Italian Meat Dish with Béchamel Sauce and Cheese

Heat a bit of oil in a large pan and sauté the finely chopped onion until softened and golden brown.

Add the minced beef and cook until browned, breaking it up with a spoon as it cooks.

Season with salt, black pepper, and paprika. Stir well to combine.

Once cooked, remove from heat and let the mixture cool slightly. Then, beat the eggs and mix them into the meat mixture. This will help bind the filling together.

2. Prepare the Béchamel Sauce:

In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk constantly to form a smooth paste (roux).

Gradually pour in the milk, continuing to whisk to avoid lumps. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens.

Season with salt, pepper, and a pinch of nutmeg. Remove from heat and set aside.

3. Cook the Cannelloni Pasta:

Bring a large pot of salted water to a boil. Cook the cannelloni tubes for 7-8 minutes until slightly tender but still firm. They will cook more in the oven, so don’t overcook them.

Drain the pasta and rinse under cold water to stop the cooking process.

4. Assemble the Cannelloni:

Preheat the oven to 180°C (350°F).

Using a spoon, stuff each cannelloni tube with the beef filling. Place the stuffed tubes in a greased baking dish.

Pour the béchamel sauce over the stuffed cannelloni until they are well covered.

Sprinkle grated mozzarella and Parmesan cheese on top.

5. Bake the Cannelloni:

Cover the baking dish with aluminum foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

6. Serve:

Garnish with fresh parsley and serve hot. This dish pairs wonderfully with a side salad or garlic bread.

Serving and Storage Tips:

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