Cannelloni with Ground Meat
Casserole
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Cook Time
1 h 10 min
Servings
4
Difficulty
Medium
Prep Time
45 Min
Description
Cannelloni with ground meat filling in tomato sauce and béchamel, topped with Parmesan cheese and baked until golden brown.
Ingredients (15 ingredients)
-
750 g Ground meat
-
3 EL Oil
-
2 Stück Onions
-
2 Stück Garlic cloves
-
600 g sieved Tomatoes
-
1 EL Sugar
-
Salt
-
Pepper
-
25 g Butter
-
25 g Flour
-
300 ml Milk
-
70 g Cream cheese
-
0.5 Bund Basil
-
250 g Cannelloni
-
70 g Parmesan
Preparation (9 steps)
Fry ground meat
Fry ground meat in a separate pan with 2 tbsp oil until crumbly. Remove and set aside.
Chop onions and garlic
Peel, halve, and place 2 onions in the mixing bowl. Chop 3 sec./level 5. Add 2 garlic cloves and chop 3 sec./level 7.
Sauté onions and garlic
Add 1 tbsp oil and sauté 3 min./120°C/level 1.
Add ground meat and tomatoes
Add the fried ground meat back into the mixing bowl. Add 600 g sieved tomatoes (half), salt, pepper, and 1 tbsp sugar and simmer 10 min./100°C/level 1.
Let ground meat sauce cool down
Let the ground meat sauce cool down a little.
Prepare roux
Melt 25 g butter in a small saucepan. Stir in 25 g flour with a whisk. Slowly pour in 300 ml milk while stirring. Simmer for about 2 minutes while stirring.
Add cream cheese and basil
Stir in 70 g cream cheese. Wash, shake dry, chop 0.5 bunch basil and stir in as well.
Layer casserole
Pour some tomato sauce into a baking dish. Fill 250 g cannelloni with the ground meat mixture and place side by side in the dish. Spread half of the light sauce on top. Cover with a second layer of cannelloni and sauce and finally sprinkle with 70 g Parmesan.
Bake casserole
Bake in a preheated oven (electric oven: 175 °C/convection oven: 150 °C) for approx. 25 minutes.
Finished cooking? Great! 🎉
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Allergens
- Wheat
- Milk
- Celery
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