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Cannelloni with Beef and Bechamel sauce

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12 pieces Cannelloni
500 gr Minced Meat (Beef)
1 tbsp Basil
1 tbsp Parsley
1 small Onion
2 cups Pasta di Pomodoro
100 gr Canned Tomatoes
1/2 cup Chicken Broth
1 tsp Paprika Powder
1/2 cup Milk
2 tbsp Plain Flour
1 tbsp Butter
200 gr Cream Cheese
1/2 cup Parmesan
2 cloves Garlic
1 tbsp Dill
to taste Salt
100 gr | optional Mozzarella
2 tbsp Olive Oil

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Cannelloni with Beef and Bechamel sauce

  • 1 h
  • Serves 4
  • Easy


“My belly feels so satisfied right now!” This is the best line that Daniel can give me after I cook a nice Italian meal. I love to experiment in the kitchen and I love to try new things, but an old classic good recipe for pasta with minced meat is needed from time to time. Nothing complicated, just robust flavours, topped with a creamy sauce and cheese can become a relaxing moment after a long day of work.


Last week I was lucky enough to find a great Italian store in the city, that had these big packs of cannelloni in offer, for only 3 eur. And I mean real Italian ones! Heaven brought to me in 24 tubes made out of pasta! And probably you already know my struggle with not cooking with tomatoes because of Daan’s allergy, but I finally discovered a pasta di pomodoro that he can have without any tingling feelings and I just can’t wait to test all the possible recipes with Italian pasta. But for now, this comfort delicious food could not make me happier.

Is it heavy? Yes! Wil it make us fat? If we don’t stop from eating, yes! Easy to make? Yes! Sounds like the perfect dish to me today!

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The Beef

Preheat oven at 200 C. In a large pan heat the olive oil and glaze the onion. Add 1 clove of garlic crushed and mix to release fragrance. Add the beef to the pan and crush it using a spoon. Bake on low fire until almost brown and add salt, pepper, paprika, basil and parsley. Let it brown while you prepare the Bechamel sauce.


The Bechamel

Melt the butter in a sauce pan. Sift the flour over it and whisk until thick. Add milk until you obtain the desired consistency. Remove from fire and add 1 clove of garlic crushed, dill and salt. Mix and place back on the stove. Add the cream cheese to the pan and stir very well until everything is incorporated. When the mixture is bubbling add 1/2 of the parmesan and whisk again. If you consider it too thick add more milk and whisk. Cover with plastic foil so it doesn't form a crust and go back to the beef.


The Tomato Paste

Now that that the beef is brown bring the canned tomatoes, chopped, to the pan. Pour 1 cup of pasta di pomodoro and chicken stock on top and mix well. Add 3-4 tbsp of bechamel sauce to the pan, mix together and let it simmer for 5-8 minutes.


Aseembling the dish

Grab a tray that fits your cannelloni in one layer. Put 1 cup of pasta di pomodoro in the tray and filled the cannelloni with the beef mixture. Pour bechamel sauce on top, and sprinkle parmesan over. If you want mozzarella, top with mozzarella as well and bake for 45 minutes in the middle of your oven at 200 C.


Remove from your oven and let it cool for 3-5 minutes. Chop some parsley and decorate with a little green. Serve with white wine and a lot of joy!


I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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