Meat cannelloni, with the Italian recipe

Ingredients

• 8cannelloni pasta sheets
• 70 gminced pork
• 70 gminced beef
• 150 gtomato sauce
• 1 smallcarrot
• 1 smallspring onion
• 24 g (3 tablespoons)plain flour
• to tastesalt
• to tasteextra-virgin olive oil
• to tastecheese for grilling

Instructions

1. 1

   Cook the filling

   Brown the garlic in a frying pan, then soften the onion and carrot. Add the meat and cook over a high heat. Turn the heat down, stir in the flour and tomato sauce, and cook gently for one minute. Season with salt, take the pan off the heat and set the filling aside.

2. 2

   Boil the pasta

   Cook the pasta sheets for about 8–10 minutes. Transfer them to cold water, then dry them with kitchen paper.

3. 3

   Fill and roll

   Put a spoonful of filling on each pasta sheet and roll it into a cannelloni shape. Arrange the rolls in an ovenproof dish.

4. 4

   Make the béchamel

   Melt the butter and brown the ham. Stir in the flour and cook for one minute. Add the milk and cook gently, whisking continuously.

5. 5

   Top and grill

   Cover the cannelloni with the béchamel and scatter cheese over the top. Grill in the oven until ready to serve.

6. 6

   Serve the cannelloni

   Serve and enjoy the meat cannelloni while hot.

What are meat cannelloni?

Cannelloni are Italian pasta rolls, usually filled and baked under a sauce. This version uses pork and beef with tomato, then finishes the rolls with béchamel and cheese.

The combination of a savoury meat filling and a creamy topping makes the dish substantial and comforting. The supplied method calls for garlic, butter, ham and milk, although these are not included in the supplied ingredient list.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 38g protein, 56g carbs, 36g fat.

The pasta sheets and flour provide most of the carbohydrates, while the pork, beef and cheese contribute protein. Fat comes mainly from the meat, olive oil, cheese and the butter specified in the method; a side of vegetables or salad can round out the plate.

Building the filling

Meat: browning the pork and beef over a high heat gives the filling a deeper, savoury flavour before the tomato sauce is added.

Vegetables: soften the onion and carrot so they blend into the filling rather than staying firm. The method also says to brown garlic, but the ingredient list does not specify an amount.

Making smooth béchamel

Flour: cook it briefly with the butter and ham before adding milk, as directed in the method. This helps incorporate the flour into the sauce.

Whisking: add the milk while whisking continuously over a gentle heat. Keep stirring as the sauce thickens to help prevent lumps.

Handling the pasta sheets

Cooling: after boiling the sheets for 8–10 minutes, move them to cold water to stop them cooking further. Dry them carefully so the filling is easier to place.

Rolling: use a spoonful of filling on each sheet and roll it snugly without squeezing the filling out. Set each roll seam-side down in the dish.

Grilling until golden

Coverage: spread the béchamel over the rolls so the pasta is covered, then add the cheese for a browned top. The method does not give a grill temperature or timing, so watch closely and stop when the cheese is melted and golden.

What to serve alongside

Fresh side: a green salad with a sharp dressing adds contrast to the rich sauce and cheese.

Vegetables: serve with simply cooked green beans or broccoli if you would like another component on the plate.

Recipe notes & tips

• Keep the pasta sheets separate after cooking so they do not stick together.
• Dry the sheets thoroughly before adding the filling.
• Use a gentle heat for the béchamel and keep whisking as you pour in the milk.
• Check the cheese frequently under the grill, as browning can happen quickly.
• Check the ingredient list against the method before cooking: the method also uses garlic, butter, ham and milk.

Variations

• More vegetables: add finely chopped, softened vegetables to the meat filling.
• Beef filling: use all beef in place of the pork and beef mixture.
• Herb finish: add chopped fresh parsley to the filling before rolling.
• Extra tomato: spoon a little additional tomato sauce into the baking dish before adding the rolls.
• Cheese topping: use a cheese that melts and browns well for the gratin.

Common mistakes to avoid

• Overcooked pasta: boil the sheets for the stated 8–10 minutes and move them straight to cold water.
• Wet pasta sheets: dry them with kitchen paper before filling, or they may be harder to roll.
• Lumpy béchamel: add the milk while whisking continuously over a gentle heat.
• Filling too close to the edges: use a modest spoonful so the pasta can roll around it neatly.
• Unwatched grill: stay nearby and remove the dish once the cheese is golden.

How to store

Cool leftovers promptly, cover and refrigerate for up to 2 days. Reheat until piping hot throughout, in the oven covered with foil or in the microwave; add a splash of milk or water if the sauce has thickened.

Frequently asked questions