Minced meat and béchamel cannelloni recipe

If you like lasagna, this recipe for cannelloni with meat has to be among your favorites. In addition, in this easy recipe we not only teach you how to make minced meat with sauce to fill them, but we are also going to prepare a béchamel sauce for cannelloni that is delicious.

Pay attention to the details that the Nutrition and cooking team shares and enjoy cooking some delicious cannelloni with minced meat and béchamel… because although the portion of this dish has about 600kcal, it is well worth including it in our menu from time to time. When.

Ingredients to make minced meat and béchamel cannelloni:

• 20 sheets of cannelloni
• 400 grams of crushed tomato
• 500 grams of lean minced meat (pork or mixed)
• 1 onion
• 2 garlic cloves
• 2 tablespoons of olive oil
• ½ tablespoon of wheat flour
• 1 bay leaf
• 1 pinch of Salt and Pepper
• 1 pinch of oregano
• béchamel sauce
• 3 tablespoons of wheat flour
• 2 tablespoons of olive oil
• 200 grams of Mental or Mozzarella Cheese
• 1 pinch of salt and pepper
• 1 liter of milk
• 1 pinch of Nutmeg

How to make minced meat and béchamel cannelloni:

1. The first step will be to make the base sauceto prepare the meat.
2. Then, chop the garlic and onion finely and brown in a pan with olive oil.
3. When we have them ready, add the flour and stir for about 3-4 minutes.
4. After this time, when the flour is already toasted, add the crushed tomato little by little, stirring to prevent lumps from forming, and continue cooking over low heat for about 15 minutes.
5. When our tomato sauce is ready, we add the meat and cook everything for another 10 minutes.
6. Reserve and leave to rest until it reaches room temperature.
7. Next we proceed to assemble the minced meat cannelloni.
8. To do this, fill each of the cannelloni with a portion of meat and place them on a tray to use later.
9. To make the béchamel sauce, heat the oil in a heavy-bottomed saucepan and add the flour to sauté for a few minutes, without getting too toasted.
10. Then go adding the milk little by little so that a homogeneous mixture without lumps is formed.
11. It is very important that the béchamel sauce does not have lumps, so if you find them, you can pass the sauce through the blender.
12. Finally, locate a refractory mold and place a thin layer of sauce on the bottom. Together on top we put the cannelloni and bathe with the rest of the sauce on top.
13. Add the cheese on top and cook in the oven at 180º-200ºCfor 15 minutes or until you see that the top layer of cheese has melted.
14. Trick:The first layer of béchamel sauce will help the meat cannelloni not stick or dry out
15. Once ready, remove from the oven and wait a few minutes before serving the minced meat and béchamel cannelloniso that they do not crumble. Good appetite!